Thick Egg Nog (Light)
This is one of the best tasting homemade egg nogs we've come across in decades of experimenting, and it's also the quickest and easiest. It's thick, satisfying and tasty. While it draws on some convenience items, it tastes more natural than many you will spend an hour slaving over. And calorie-wise, it's a dream. Only 109 calories per 250 ml (1 cup / 8 oz), compared to 150 to 200 calories for most store-bought egg nogs, so there's lots of room to indulge in a second or third glass or top up with a splash of rum or brandy -- or both. It tastes as good as high calorie egg nogs, so at Christmas, when every little bit helps, why not save here, and splash the extra calories you've saved out on something else?
- 1/2 cup Egg Substitute Egg Beaters, Egg Creations, etc, or egg substitute brand of your choice - not pure egg white
- 1 cup Skimmed Milk or low-fat milk or milk substitute of your choice
- 2 tablespoons Instant vanilla pudding mix or custard powder sugar free, fat-free
- 1/8 teaspoon Cloves ground, optional
- 1/8 teaspoon Nutmeg ground
- 1/4 teaspoon Cinnamon ground
- 1/4 teaspoon imitation rum or brandy extract
- 1/4 teaspoon Stevia liquid to taste, or calorie-free sweetener of your choice to taste
- 4 tablespoons Egg White pasteurized egg white from carton or egg white from 2 large eggs
- Blend, whisk or beat all of the ingredients EXCEPT the egg white together until they are well combined.
- Refrigerate 30 minutes to an hour to chill and allow to thicken.
- Take out of fridge and whisk, scraping bottom to mix in any pudding blobs that have settled on the bottom.
- In a separate bowl or jug, beat or whip the egg white to stiff peak, then whisk into the eggnog to blend.
- Serve immediately, or store covered in the fridge for up to 5 days.
- If it separates a bit (that's natural for homemade eggnog), just whisk lightly to reblend.
- TIP: to reduce separation, you can add 1/8th teaspoon Xanthum Gum to the ingredients when first blending.
Double or triple recipe as desired (note: don't increase the cloves until you have tasted it, as fresh ground cloves can really come through.) Use a light hand with the cloves, or omit. They can give an exotic, warm taste -- or they can take over, and it's a fine line, for sure. Adjust flavours as desired for your family's traditions: sprinkles of fine lemon or orange zest done with a Microplane, served with a cinnamon stick, dusted with cocoa powder, etc, etc... Sweeten more to taste as desired; this is on the less sweet side to allow for other flavours such as a splash of real rum or brandy to be added. Instead of the cinnamon, clove and nutmeg, you can use 1/2 teaspoon pumpkin pie spice mix.
Tried this recipe?Let us know how it was!