Skinny Eggnog

[2 SP per serving] Eggnog evokes fond childhood Christmas memories for me. I love it with or without the alcohol, hot or cold. This low fat eggnog recipe is rich and creamy. Using vanilla beans is really worth the added expense so don’t skimp here. This is easy to make and so much better than store bought eggnog so if you’ve never made eggnog before, give this a try.

Information

Makes: 7 servings
Source: Skinny Taste

Ingredients

3 cups	1% milk
1	vanilla bean
2 large	eggs
⅓ cup	stevia sweetener
1 tsp	cornstarch
	nutmeg, freshly grated, for garnish

Instructions

1. Heat 2 ½ cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
2. In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
3. Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you’ll make scrambled eggs). Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes. Remove from the heat and immediately stir in the remaining ½ cup milk to stop the cooking. Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
4. Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.

Notes

This drink is delicious with or without liquor, and who can go through the holidays without at least one of these. 3 SP per serving.