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.
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.
Vanilla Eggnog Floats
Feel free to cut this recipe in half if you are serving a smaller group.
4 Safest Choice pasteurized eggs, separated*
½ cup sugar
3 cups low-fat milk
1 teaspoon vanilla extract
1/3 cup dark rum (for grown-ups only, of course)
1 quart nonfat or low-fat vanilla frozen yogurt
Dash of nutmeg
Put the egg yolks into a mixing bowl and beat with an electric mixer until the eggs go from bright to a more pale yellow, about 1 minute. With the mixer going, gradually add the sugar and mix until it dissolves into the yolks, another minute or so. Add the milk, vanilla, rum (if using) and mix until smooth with no apparent granules of sugar. Pour into a large bowl.
Wash the beaters and mixing bowl so they are immaculately clean and greaseless. Pour the egg whites into the bowl and beat until stiff peaks form. Add the beaten whites to the milk/yolk mixture and use a wire whisk to gently incorporate the two.
Chill until ready to serve.
To serve, pour about ½ cup eggnog into a punch glass, tea cup, or small glass. Add a 1/3-cup scoop of frozen yogurt. Top with a dash of nutmeg. Serve immediately with a spoon.
Makes about 10 servings.
*If you don’t have access to pasteurized eggs, use the instructions below to make the eggnog in order to minimize the the potential for salmonella:
Put the eggs (yolks and whites), sugar, and 1 ½ cups of the milk in a medium sauce pan and whisk well until smooth. Set over medium heat and cook, stirring constantly with a whisk, until the mixture reaches a temperature of 160 °F. It’s important not too cook the mixture over too high a heat, otherwise the eggs will effectively scramble.
Remove from heat and whisk vigorously until smooth. Pour the mixture into a medium bowl and chill in the refrigerator. Once cold, whisk in the remaining 1 ½ cups milk, vanilla, and rum (if desired). Pour into serving cups and top with frozen yogurt as instructed above. This version yields 8 servings instead of 10 since the eggnog doesn’t have the volume of the original recipe.
This post is sponsored by Safest Choice eggs. The opinions expressed are my own.