Skip to main content

Homemade Holiday Eggnog

  better for you
Homemade Holiday Eggnog
6 Servings
Prep: 5 min.
Total: 2 hours
  1. In a medium saucepan over medium heat, heat 2-1/2 cups milk until hot.
  2. Meanwhile, in a medium bowl, whisk eggs, sugar, and cornstarch until smooth. Remove 1 cup of hot milk and whisk slowly into egg mixture. Pour this back into pan and cook for 8 to 10 minutes or until eggnog begins to thicken, stirring constantly.
  3. Remove from heat, stir in remaining 1/2 cup milk and the vanilla. Pour into a glass container, let cool 20 minutes, and then refrigerate until chilled. When ready to serve, garnish with a sprinkle of cinnamon or to get fancy, wet the rims of your glasses and then dip them in some ground cinnamon as we did here.

Better-for-You Tip: To all the naysayers who ever thought that it would be impossible to make a rich and creamy holiday egg nog without starting out with heavy cream, lots of sugar, and a boat load of eggs, it’s time to take notice. By thickening the base with cornstarch, cutting way back on the sugar, and using low-fat milk, we still get the rich texture we love, without all the calories, fat, and cholesterol. Plus, if we sip this in moderation, we most likely won’t end up with a belly like Santa.

Nutrition based on a 1/2-cup serving:

Calories 128, Calories from Fat 26.0, Total Fat 2.8g, Saturated Fat 1.3g, Trans Fat 0.0g, Cholesterol 67.0mg, Sodium 89mg, Total Carbohydrate 18g, Dietary Fiber 0.0g, Sugars 17g, Protein 6.1g

Shop Ingredients