The eggnog recipe featured in the New York Times last Sunday sounded positively divine, but at over 500 calories and 27 grams of fat a serving, it also sounded like a holiday deal breaker. I’d have to trade out too many other goodies at the Christmas buffet to make room for just one boozy glass of eggnog.

So I’ve come up with a version that’s still plenty luscious, but a whole lot lighter (190 calories a serving and about 3 grams of fat). While a fairly traditional take on eggnog, it does have one teensy addition: it’s prepared “float style,” which means it’s topped with a scoop of vanilla frozen yogurt just before serving, effectively turning this drink into a festive holiday dessert.

Like most classic eggnogs, this one is made using raw eggs. It’s wise to use pasteurized eggs such as Safest Choice, which eliminates the risk of salmonella. The yolks are whisked with sugar, milk, and rum, and the whites are beaten and folded into the mix just before serving. The whole frothy wonder is poured into small serving cups and finished with frozen yogurt, a dash of nutmeg, and a spoon for good measure.

If you can’t find Safest Choice eggs, be sure to use the alternate technique specified in the recipe, which requires cooking the eggs into a liquidy custard and then thinning it with milk.

While some recipes call for bourbon or brandy, I prefer the smooth, rich flavor of dark rum in eggnog. You can leave out the rum entirely if you choose, making these floats suitable for kids. Alternatively, divide the mixture and make some with booze and some without.

Either way, it’s eggnog: creamy, delicious, the holidays in a punch bowl… and yes, you can have some.

This post is sponsored by Safest Choice eggs. The opinions expressed are my own.


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1  Comment


  1. 01.12.2014 at 11:53 AM #

    Although Christmas has passed I’m saving this one for next year. I’m a sucker for egg nog!

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