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

3 cup(s)

Uncooked egg yolk(s)

3 large


3 Tbsp

Vanilla extract

½ tsp

Freshly grated nutmeg

¼ tsp


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

Egg white(s)

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.