Light Eggnog Recipe
Note: This post may contain affiliate links. Thanks for supporting COOKtheSTORY!
This Light Eggnog Recipe uses yogurt in place of some of the cream. Indulge and be happy! At the bottom of this post I have a cool giveaway for you. Scroll down to enter. This recipe is sponsored by Stonyfield Organic Yogurt.
UPDATE: The giveaway has ended
There’s nothing more traditional then a mug of eggnog during the holidays. I could sip on it all day. And I would if not for all the calories.
Between the eggs and the cream and all the booze, one cup of eggnog could count as dessert. But then I wouldn’t get to have dessert!
So that you can have your cake and drink your eggnog too, I’ve developed a recipe that skips the cream in favor of Stonyfield organic yogurt. It’s still got the eggs (of course!) and the booze (of course!!!) but it’s a bit leaner so you can enjoy it with less guilt.
One of the things that makes eggnog eggnog is the nutmeg. Because it’s such an important component, it makes a difference to grate it yourself. You get so much more flavor that way. See those little gratings on top there?
If you’re serving this eggnog at a party or gathering, you’ll want to grate a bunch of nutmeg ahead of time. For this task I love the V-Etched Container Grater from KitchenIQ. It grates and stores the nutmeg so you can do a bunch and have it ready to go for that essential garnish.
You won’t need to fill that whole container. No way! But you’ll want a few tablespoons. I love the way this grater catches and stores what you grate. It’s perfect for so many things.
I want to make this eggnog recipe super-easy for you to make and so I’m giving away the two keys to its success: Stonyfield Yogurt and the KitchenIQ Container Grater. Enter to win below the recipe.
Two quick notes about this recipe.
1) It contains raw eggs. There is a slight risk of salmonella or other food-borne illnesses when you eat/drink raw or slightly cooked eggs. To minimize this possibility, use fresh eggs that have been stored in the refrigerator. Because some of the problems can be on the outside of the shell, wash the eggs well before cracking them and then try not to allow the yolk and white to have contact with the outer shell. Another option is to use pasteurized eggs. These have been treated for salmonella.
2) I’m not really a big fan of the whipped egg whites that are sometimes added to eggnog and so I haven’t added them. The froth you see in the pictures is from really whipping the mixture in the blender before serving. If you like the egg white froth, follow these instructions.
And now, here’s my Light Eggnog Recipe.
- 3 egg yolks (preferably pasteurized)
- 2 Tbsp. brown sugar
- 1 cup Stonyfield Low Fat Smooth and Creamy Vanilla Yogurt
- 3 (12oz.) cans 2% evaporated milk
- 1/4 tsp. freshly grated nutmeg (plus more for garnish)
- 3 oz. (that's 6 Tbsp.) bourbon or brandy
- Put the egg yolks, brown sugar, yogurt, evaporated milk and 1/4 tsp. nutmeg into a blender. Blend well. Add the bourbon or brandy. Blend some more. Chill in the blender.
- Blend some more before serving (to get more froth). Garnish each serving with a pinch of freshly ground nutmeg.