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Healthy Holiday EggnogMerry Christmas Wish

Wishing you a very Merry Christmas

Use skim milk as the base for this tasty nog. Cornstarch thickens it, while vanilla, cinnamon and nutmeg spice it nice. Sugar substitute sweetens.

Healthy Holiday Eggnog

Ingredients

2 cups skim milk
2 tablespoons cornstarch
1/2 cup measurable sweetener (such as Steviva)
2 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups skim milk, chilled
1/8 teaspoon ground nutmeg

Recipe Directions

Mix 2 cups milk, cornstarch, and Equal in small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon.

Cool to room temperature; refrigerate until chilled, or until serving time.

Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg.

Recipe Note

Equal sweetener can be substituted with other sweetener products.

Recipe Variation

If desired, 1 to 1-1/2 teaspoons rum or brandy extract can be stirred into the eggnog.

Nutrition Information

Recipe makes 8 servings
Calories: 79; Protein: 6g; Carbohydrates: 10g; Fat: 1g; Cholesterol: 55g; Sodium: 79mg

Exchanges: 1 Milk

Did you know?

Egg Nog can be frozen in its original carton for up to a year. Thaw at least 24 hours in refrigerator before using. After opening, Egg Nog will keep for up to 3 days in your refrigerator.

December is Egg Nog Month.

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Eggnog is a merry part of holiday celebrations! A take-off on similar European egg-and-milk drinks, eggnog was a popular wintertime beverage in Colonial America. It was made in large quantities and was nearly always served for social occasions, especially on Christmas. There are two theories as to the origin of the name of this festive blend. In the Old World, the drink was traditionally made with wine. Early Americans gave it a new twist, using rum ("grog") instead. It is possible that the name "eggnog" was originally "egg" in "nog". Other experts believe that "nog" is short for "noggin", a small, carved wooden mug used to serve drinks in taverns. An egg drink served in a noggin might have become known as "eggnog".




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