Egg nog (or eggnog) means “egg in a cup” and traditionally is served in small cups, so you can save some calories simply by taking a smaller portion. Egg nog was a preferred holiday drink for English aristocracy who spent Christmas at country homes where estate dairies provided fresh milk, which lower‑class city dwellers did not have access to.
Light Egg Nog
- 2 cups skim milk
- 2 large eggs
- 1/3 cup sugar
- 1 tsp. cornstarch
- rum optional
- nutmeg, freshly grated to garnish
- Heat 1½ cups of milk in a saucepan to a simmer over medium heat. Meanwhile whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly to ensure the eggs don’t cook. Pour the mixture back into the saucepan and place on medium heat, whisking constantly until the mixture thickens, about 10 minutes.
- Remove from the heat and immediately stir in the remaining ½ cup milk to stop the cooking process. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
- Keep your bottle of rum or bourbon or even sherry, next to the nog so guests can add their own portion.