Eggnog “Lite”

For those of you who love eggnog but not the calories, try our low-sugar lactose-free recipe.

eggnog2 cups unsweetened original almond milk
2 large strips orange zest
1 vanilla bean (or 2 teaspoons vanilla extract
¼ cup white sugar
2 large eggs and 1 egg yolk
1 teaspoon cornstarch
dark rum for spiking (optional)
freshly grated nutmeg

Makes 4 servings

Combine 1½ cups almond milk and orange zest in a medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add all to the milk.* Bring to a simmer over medium low heat, stirring. Take off the heat and let it sit.

Beat together the eggs, egg yolk, sugar, and cornstarch. Slowly pour the hot milk mixture into the egg mixture, beating on low constantly. Pour the milk-egg mixture back into the saucepan and cook over medium low heat, stirring constantly with a wooden spoon or small whisk, until the eggnog thickens, about 8 minutes. Remove from the heat and stir in the remaining ½ cup of almond milk. Remove the zest and vanilla pod. Pour the eggnog into a container and chill until time to serve.

Spike the eggnog with 1 ounce of dark rum per serving. Serve in festive glasses and grate nutmeg on top.

*If using vanilla extract, add to the cooked eggnog when you add the final amount of almond milk.

116 calories per serving (no rum)
180 calories per serving with rum





Comments are closed.