It’s that time of year when I begin wondering How to Make Eggnog Healthier. I know that it is typically a very rich and high-calorie beverage, but I knew I could make changes to not make it healthy, but healthier. This recipe features almond milk, zero alcohol, eggs, and the classic spice blend you expect. You are going to love this at your holiday parties!
How to Make Eggnog Healthier
Chances are you probably already have the ingredients in your kitchen to create this easy eggnog recipe in your own kitchen! All you need is about 20-25 minutes and you’ll have a decadent homemade eggnog recipe that will impress the critics.
Instead of having heavy cream, whole milk, and bourbon in this recipe, you are using alternate ingredients and bumping up the flavor with vanilla extract and spices.
If you are looking for another great cold-weather drink to serve, make our hot apple cider. This is a great recipe to cook in the slow cooker while you are gathering with friends and family.
Ingredients for Eggnog
- Unsweetened almond milk
- Vanilla extract
- Eggs
- Sugar
- Cornstarch
- Ground nutmeg
- Cinnamon
How to Make Eggnog
Begin by heating a small saucepan over medium heat.
Next, you will pour in your almond milk and vanilla, and bring it to a simmer. You do not want this to boil!
While this is simmering, you will whisk together the eggs, sugar, and cornstarch until just frothy.
Temper the eggs into the heated milk mixture. Be careful as you do not want to scramble the eggs – this is why you want it to simmer but not boil.
How do I Temper Eggs for Eggnog?
How to Make Eggnog Healthier
Equipment
- Saucepan
- Whisk
Ingredients
- 2½ cups unsweetened almond milk
- 1 teaspoon vanilla
- 2 eggs
- 1 egg white
- 1/3 cup sugar
- 1 teaspoon cornstarch
- cinnamon to taste
- nutmeg to taste
- OPTIONAL: light whipped topping
Instructions
- Heat a small saucepan over medium-low heat. Add the almond milk and vanilla, and heat until it almost simmers (do not bring to a boil.)
- In a large mixing bowl, whisk together the eggs, egg white, sugar, and cornstarch until frothy
- Temper the eggs into the heated almond milk. To do this, add about ¼ cup of the almond milk to the egg mixture, whisking quickly. Add another ¼ cup, and whisk again. Tempering allows both liquids to come to the same temperature before combining them, so the eggs do not curdle
- Add the cooled-down egg mixture to the almond milk, and whisk to combine. Stir frequently until it begins to thicken, about 6-8 minutes
- Sprinkle with cinnamon and nutmeg, to taste
- Serve warm or chilled and top with optional whipped topping as desired
