- 1 large egg(s)
- 1/4 cup(s) regular liquid egg substitute
- 1/4 cup(s) sugar
- 2 cup(s) fat free evaporated milk
- 1 tsp vanilla extract
- 2 fl oz brandy, or rum, 80 proof (1/4 cup)
- 1 tsp ground nutmeg
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.