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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 157.9
  • Total Fat: 5.4 g
  • Cholesterol: 101.4 mg
  • Sodium: 89.5 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.7 g

View full nutritional breakdown of Christmas Eggnog calories by ingredient
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Christmas Eggnog

Submitted by: LEONA424

Introduction

Ive had this recipe in my recipes folder for a long a time, but I dont remember where I found it. Since we dont drink, I used, instead of the rum, rum extract and reduce quantity of some ingredients. Nutricional value is based on my changes, not on the original recipe. Ive had this recipe in my recipes folder for a long a time, but I dont remember where I found it. Since we dont drink, I used, instead of the rum, rum extract and reduce quantity of some ingredients. Nutricional value is based on my changes, not on the original recipe.
Number of Servings: 16

Ingredients

    12 egg yolks (I used 8 from medium eggs)
    5 cloves, whole
    4 cups milk
    4 cups cream ( I used 2 cans evaporated milk 1 cup regular nonfat milk and water to obtain 8 cups total for milk and cream)
    3 cups light rum ( I used 2 tbsp rum extract)
    1 ¾ cups sugar ( I used 1 cup granulated sugar and 3/4 cup splenda)
    2+ ½ teaspoons vanilla essence
    1 teaspoon cinnamon, ground ( I used cinnamon sticks)
    ¾ teaspoon nutmeg, ground

Directions

In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.

16 servings 1/2 cup ezch

Number of Servings: 16

Recipe submitted by SparkPeople user LEONA424.






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