Light Eggnog

Introducing a lighter and healthy Eggnog recipe just in time for the holidays.  (And it's also dairy-free.)

Ingredients:
4 cups unsweetened almond milk
6 egg yolks
2/3 cup raw honey
1 tsp ground nutmeg
1-1/2 tsp ground cinnamon
1 tblsp whole cloves
1 tsp pure vanilla

1.  In a kitchen blender, add the almond milk, egg yolks, raw honey, nutmeg, cinnamon, and then blend for a minute until smooth.

2.  Pour the mixture into a saucepan, add the whole cloves, and heat over medium heat.

3.  Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs.  It will be frothy at first.

4.  Let the mixture get hot but not boil or simmer, if it's close to boiling then whisk vigorously and remove from heat temporarily.

5.  Once thickened, turn off heat and stir in the vanilla.

6.  Strain to remove cloves, then place in an airtight container and chill 6-8 hours.  To serve sprinkle with nutmeg and cinnamon.

Brown liquors work best with eggnog so to spike it try: bourbon, rum or brandy.

Traditional Eggnog

(Modified from Joy of Cooking)
Makes about 18 servings

12 eggs
1 pound confectioner’s sugar
2 quarts (64 ounces) heavy cream
4 cups dark rum or brandy
2 teaspoons cinnamon
1 teaspoon vanilla extract
Freshly grated nutmeg


Separate 12 eggs and put whites in the fridge. Beat 12 yolks in a large bowl until light in color.
Gradually beat in 1 pound confectioner’s sugar. Add 2 cups of your chosen liquor(s) very slowly, beating constantly.

Note: Joy of Cooking says you can use dark rum, brandy, bourbon or rye. I usually use dark rum and brandy but it depends on what is lying around the house. Whiskey works, too.

Let stand, covered, in the fridge for 1 hour. Then add 2 more cups of chosen liquor(s) and heavy cream, beating constantly. Add cinnamon and vanilla extract.

Refrigerate, covered, for 3 hours to several days.

Before you serve it, fold in a proportional amount of fresh-beaten egg whites. If you’re only serving half the nog, take out half the egg whites, beat them until stiff but not dry, and fold them into the nog just before serving.

Sprinkle each serving with freshly grated nutmeg.

*Recipe Re-printed from Edible Long Island Holiday Issue 2015