Low-Calorie Eggnog

Holiday eggnog without the sugar bomb. This lighter version uses skim milk and artificial sweetener to cut way back on the numbers while still delivering that thick, custard-like sip everyone expects during the holidays.

The secret to the body here is beaten egg whites folded into the cooked custard base. They add volume and a frothy texture that mimics the richness of heavy cream without adding fat. Cook the yolk-and-milk mixture slowly until it coats the back of a spoon, then let it cool before folding in the whites. Rushing this step scrambles the eggs.

Brandy or rum flavoring gives you the boozy warmth without actual alcohol, though you could absolutely swap in the real thing. A dusting of fresh nutmeg on top finishes each cup.

Pro Tips

• Cook the custard base over medium heat and stir constantly. The moment it coats a metal spoon, pull it off. Overcooking curdles the yolks.
• Beat the egg whites to soft peaks, not stiff. Stiff peaks make the eggnog too foamy and separate quickly.
• Chill the finished eggnog for at least two hours before serving. Cold eggnog thickens and the flavors meld together.
• Grate whole nutmeg fresh over each cup. Pre-ground nutmeg loses its punch fast.

Variations

• Replace artificial sweetener with honey or maple syrup if you’re not counting sugar.
• Add a splash of real bourbon or dark rum for an adults-only version.
• Stir in a pinch of cinnamon along with the nutmeg for a spiced eggnog twist.