Low-Fat Warm Eggnog

A low-fat spinn off of eggnong


Unfortunately, your average cup of eggnog can really bust your waistline. Not to fear, for there are low-fat eggnog recipes — with skim milk and less cream — that will allow you to sip on this holiday staple without feeling guilty. To enjoy this recipe as a hot drink, prepare it on the stove and serve it immediately after it’s ready.  

This recipe is courtesy of Food Network.


  • 2  Cups  nonfat milk
  • strips of orange and lemon zest
  • vanilla bean
  • large eggs
  • egg yolk
  • 1/3  Cup  sugar
  • 1  Tablespoon  cornstarch
  • 1  Ounce  rum or burbon (optional)
  • 1  Dash of  freshly grated nutmeg, for garnish


Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring 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, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.

Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

Eggnog Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Eggnog Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.