This is a calorie-wise Eggnog recipe, so it’s a dream. Only 109 calories per 250 ml (1 cup / 8 oz), compared to 150 to 200 calories for most store-bought eggnogs.
- 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.
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.