I am always up for a good cup of eggnog around the holidays, but homemade eggnog even more so. My Lightened-Up Vanilla Bean Eggnog is super creamy and so delicious, considering I made it with low-fat milk. The eggs act like a thickener allowing that luscious consistency to come through.
I prefer lighter eggnog to the regular version because I don’t enjoy that heavy mouthfeel that regular eggnog leaves on my tongue. This lightened-up recipe offers all the same delightful flavors, while providing the same amount of holiday cheer. You can spike it with a bit of rum, whiskey or bourbon, or just sip it slowly with a dash of nutmeg on top. Either way it really tastes like Christmas.
3 cups low-fat milk – divided
1 vanilla bean, split
2 large eggs
1/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon nutmeg + more for topping
- In a saucepan, add 2 1/2 cups milk and place over medium heat. Split vanilla bean in half and using back on small knife, scrape caviar from inside. When milk is simmering, add vanilla bean and caviar from inside. Simmer for 3 minutes, then turn off heat.
- In a large bowl, whisk eggs, sugar, cornstarch and nutmeg. Gently pour hot milk by the tablespoonful into egg mixture to temper. Repeat several times until egg mixture is warm.
- Remove vanilla bean pods from hot milk and pour back warmed egg mixture into milk. Cook over low heat until thickened and back of spoon leaves a clear streak when you run your finger across it.
- Remove and strain into a pitcher through a fine mesh strainer. Add remaining milk and stir. Chill in refrigerator before serving. Dust with nutmeg and spike with bourbon or rum, if desired.