Whether you love it or you hate it, Eggnog is a staple for Christmas time. For most of us we go to the grocery store and pick up a quart of Eggnog knowing not to think about how much sugar you are actually drinking, because in all reality as delicious as it may be, it also contains a frightening number of calories. For the all the women trying to look good for holiday parties, it probably is a reality for you to consider skipping the sweets. Thankfully you won’t have to feel as guilty for indulging with this recipe.
Now I do understand one of the greatest concerns is the fact that Eggnog does contain actual eggs. It seems scary to just drink eggs casually, but I guarantee you that you will be completely okay. I have made real Eggnog with my dad before, because in his words it’s the way George Washington used to drink it, so it has to be good. Yes it was a little weird mentally, but overall good. Although if it truly is a deal breaker you may remove the eggs from the recipe, just change the liquid levels, especially the milk, to correspond with the correct thickness.
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What You’ll Need:
- 2 cups milk (whatever milk of your choosing)
- 3 large egg whites
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Place all ingredients in a blender and blend for about 2-3 minutes until they are well combined. Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want to get the eggnog simmering, but not boiling. Be sure to whisk constantly. Remove from heat and set the pot in the fridge when it’s cooled enough to do so and let chill overnight. It won’t become thick until it has chilled in the fridge overnight. Whisk it all up again, and pour into cups and sprinkle nutmeg or cinnamon on top and enjoy!
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