Classic eggnog

Total Time
8 min
6 min
2 min
Most healthy eaters aim to steer clear of creamy, boozy eggnog during the holiday season. Thanks to fat-free half-and-half, you can indulge in this rendition without straying away from your wellness goals. Plus, this satisfying recipe makes just enough to serve a small crowd so you and your guests won’t feel tempted to pour a refill. You can use the jarred ground variety of nutmeg if you’d liked. But we loved the potent aroma the freshly ground version lends. A microplane makes quick work out of grating the whole seed. Plus, the leftover whole seeds will hold up in your pantry better than the ground.


Fat free half and half creamer

3 cup(s)


3 Tbsp

Egg yolk

3 item(s), medium

Vanilla extract

½ tsp

Freshly grated nutmeg

¼ tsp


2 fl oz, or 1⁄4 teaspoon imitation rum extract

Egg whites

3 large, or 6 tablespoons pasteurized liquid egg whites, at room temperature


  1. To warm the yolks to a safe temperature, fill a large skillet halfway with cold water. Combine 1⁄3 cup of the half-and-half, the yolks, and 1 tablespoon of the sugar in a small saucepan. Warm over very low heat, stirring constantly with a spatula, until the mixture just begins to thicken, about 2 minutes.
  2. Immediately remove the saucepan from the heat and place it in the cold-water-filled skillet, continuing to stir constantly until slightly cooled. Remove the saucepan from the water bath.
  3. Add the remaining 2 tablespoons sugar and beat until smooth. Stir in the remaining 2 2⁄3 cups half-and-half, the rum, and vanilla. Cover and refrigerate until thoroughly chilled, at least 2 hours or up to 8 hours.
  4. With an electric mixer on high speed, beat the egg whites in a large, clean bowl until they form stiff but not dry peaks, 2 – 4 minutes. Whisk gently into the yolk mixture until well blended. Sprinkle with the nutmeg and serve at once.