4 - 5
PersonalPoints™ per serving
This decadent beverage is a staple during the holidays. If it’s one of your favorites, consider making this homemade version, which is so much tastier than store-bought varieties. Plus, when holiday celebrations are at their height, booze-laced eggnog is an ideal make-ahead recipe. Traditionally eggnog was aged for months, having alcohol as a preservative, and it does still benefit from even a short day or two of aging time in your fridge to let all the flavours meld together and thicken. If you do want to make it a day or two ahead, you’ll need to stir in the brandy before you chill it, otherwise the non-alcoholic version should be consumed within a day.
1 large egg(s)
Regular liquid egg substitute
Fat free evaporated milk
2 fl oz, or rum, 80 proof (1/4)
- Beat together egg, egg substitute, and sugar in a medium bowl; set aside. Warm milk in a small saucepan until it steams (do not boil); very gradually beat milk into egg mixture.
- Return egg-milk mixture to stove and cook over low heat, stirring constantly, until thickened slightly and very steamy. Do not let eggnog boil. Stir in vanilla and chill thoroughly.
- Stir brandy into chilled eggnog. Pour into four glasses and sprinkle a touch of nutmeg on top of each serving.
- Yields about 3/4 cup per serving.