Lightened Up Homemade Eggnog

Traditionally made with eggs, egg yolks, sugar, and heavy cream, eggnog is an indulgent treat that many of us associate with the holidays. So I was excited by the challenge of coming up with a lighter version of this classic treat. 

This holiday recipe makeover request was simply for a lighter eggnog, so I stayed true to traditional eggnog by using eggs in the nog. As a result, this recipe is not vegan. 

However, you’ll notice that I still recommend using unsweetened vanilla almond milk as it adds a subtle vanilla flavor for very few calories. I also tried the recipe with an unsweetened oat milk and really liked the results (I used Oatly Low Fat Oat Milk). Of course, feel free to use skim or 1% milk instead. 

Note: I wasn’t given a specific recipe, just the general recipe idea. So I used the Classic Eggnog Recipe from The Food Network as the jumping off point. It’s also the recipe used in the nutritional comparison.

Lightened Up Eggnog

6

serves

80 Cal

Per serving

A dietitian's spin on a holiday classic. This reimagined eggnog recipe prioritizes health with lowered calories, sugar, and fat. Elevate your holiday beverage lineup this December. #NutritionRevamp #HolidayWellness

View full recipe

Here’s how I adjusted the original recipe: 

• Replaced the heavy cream and whole milk with unsweetened vanilla almond milk.
• Cut the amount of sugar in half and used maple syrup instead of white sugar. I find that maple syrup adds a stronger and more seasonal flavor than white sugar. 
• Removed the extra egg yolk. 
• Added 1 teaspoon of cornstarch to help thicken the mixture since we’re not using cream. 
• Increased the amount of vanilla extract to make up for the reduction in sugar.