Photo of Bourbon-Spiked Eggnog by WW

Bourbon-Spiked Eggnog

Points® value
Total Time
1 hr 20 min
15 min
5 min
This rich, luscious eggnog tastes just like the traditional version but contains far less fat and sugar. We lean on nonfat evaporated milk instead of whole milk or cream and use only three tablespoons of sugar for the entire batch. Like classic recipes, this one involves gently cooking egg yolks for the base, then stirring whipped egg whites into the mixture at the end for a fluffy-creamy effect. If you’re concerned about consuming raw eggs, look for pasteurized eggs; you’ll find them in cartons alongside the other eggs. If you’re not a fan of bourbon, try rum or brandy instead.



3 tbsp(s), divided

Fat free evaporated milk

24 oz, divided

Uncooked egg yolks

3 large, lightly beaten


½ cup(s)

Vanilla extract

1 tsp(s)

Freshly grated nutmeg

¼ tsp(s), plus more for garnish

Egg whites

3 serving(s), large


  1. Place a medium bowl of ice water by the stove. In a small, heavy saucepan over medium-low heat, stir together 2 tbsp sugar, ½ cup milk, and egg yolks. Cook, stirring constantly with a silicone spatula, until the mixture just starts to thicken, 2 to 3 minutes. Place the saucepan in the bowl of ice water; stir frequently until cooled to room temperature, about 2 minutes.
  2. Strain the egg yolk mixture through a fine sieve into a pitcher or large bowl. Whisk in the remaining milk, bourbon, vanilla, and nutmeg. Chill until cold, at least 1 hour.
  3. Place the egg whites in a large bowl; beat with an electric mixer at medium speed until foamy, about 1 minute. Increase the mixer speed to high, and beat, gradually adding the remaining 1 tbsp sugar, until stiff peaks form. Gently whisk about one-third of the beaten egg whites into the milk mixture. Gently fold in the remaining egg white mixture in two more batches. Sprinkle with additional nutmeg for garnish.
  4. Serving size: about ¾ cup