One day I will have to get her recipe and whip it up – and treat it like dessert. But, for now, I am using this version. It’s still creamy and using vanilla beans really makes it. I also have some really good vanilla extract a client gave me that I substitute also. This is SO much better than the pre-made grocery store nog. It’s really easy and so worth it! I’m about to whip it up and finish the Christmas cards . . .
EGG NOG “THE FIT VERSION”
Serving Size: 1/2 cup • Calories: 106.7 • Fat: 2.5 g • Carb: 15.3 g • Protein: 5.3 g
- 3 cups 1% milk
- 1 vanilla bean or dash of really good vanilla extract
- 2 large eggs
- 1/3 cup sugar
- 1 tsp cornstarch
- freshly grated nutmeg, for garnish
- spiced rum or bourbon (optional, extra points)
Heat 2-1/2 cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important so you don’t scramble the eggs. Pour the mixture back into the pan. Place over medium heat and stir until the eggnog begins to thicken. Be patient – it takes about 6 minutes. Remove from heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Remove the vanilla pod, let cool and transfer to a pitcher and chill. SPIKE WITH A LITTLE BOURBON IF YOU WISH and garnish with nutmeg. (This is about the only time I drink bourbon . . . . .)
What’s your favorite Holiday beverage? Are you an egg nog lover? Did you try it? What do you think?