Eggnog, Light and Easy
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Adapted from Cooking Light.
  • 3 1/2 cups (840 ml) 1% low-fat milk
  • 1/2 cup (120 ml) fat-free sweetened condensed milk
  • 1 teaspoon arrowroot
  • 1/4 teaspoon grated whole nutmeg
  • 1-inch piece of vanilla bean, cut in half
  • 1/8 teaspoon salt
  • 2 or 3 large egg yolks, whisked
  • 1/4 cup (60 ml) bourbon
  • 2 tablespoons brandy
  • Additional grated whole nutmeg (optional)
  1. Combine the milk, sweetened condensed milk, flour, nutmeg, vanilla bean, and salt in the medium saucepan. Slowly bring to a boil over medium heat, stirring constantly with a whisk. Remove the piece of vanilla. Whisk the egg yolks in the small bowl, then gradually whisk one-third of hot milk mixture into egg yolks. Add yolk mixture to remaining hot milk mixture, stirring with a whisk. Cook over medium heat until slightly thickened, about 1 minute. Remove from heat and stir in the bourbon and brandy.
  2. Serve hot in mugs, garnished with grated nutmeg. To serve cold, cover the surface of the eggnog with wax paper, and refrigerate at least 4 hours or overnight.
More Information

medium saucepan
small bowl

Recipe Notes

Because I like a rich egg flavor, I used three egg yolks, which only adds a few calories per serving. The original recipe calls for vanilla extract stirred in at the end, but I like the flavor of a piece of vanilla bean infusing the milk mixture while it cooks. Depending on your booze preferences, you can reduce the bourbon, omit the brandy (I did), change it all up for rum, or skip the alcohol altogether.
Recipe by Andrea Meyers at