Light Nutty Eggnog

This is something you can enjoy anytime of the year! and not limited to the Christmas season.  So if you are suffering from eggnog withdrawals, this only takes minutes to prepare.  It is light, easy to make and much less expensive.  

Ingredients

• 2 cups nonfat milk ( divided 1.5 C used first and save 1/2 C)
• 1 tsp. lemon zest
• 1 tsp. vanilla
• 2 large eggs plus 1 egg yolk
• 1/3 cup sugar
• freshly ground nutmeg or powder to taste
• 1 tsp. cornstarch
•  
• Directions

Combine 1 1/2 cups milk and the 
lemon peel in a medium saucepan. 
Add vanilla to milk and bring to a simmer 
(the moment just before boil) over medium heat. 

Meanwhile, whisk the eggs, egg yolk,sugar and cornstarch in a medium bowl until light yellow.

Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, around 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. 

Transfer the eggnog to a large bowl and place over a larger bowl of ice or put in freezer or fridge to cool, then chill until ready to serve.   Strain out lemon zest.  Spike the eggnog with liquor, if desired, and garnish with nutmeg.Makes about four or more drinks.  

This recipe is amazing foulproof and easy to whip up! You will never need to go to buy eggnog again!

Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g

Voila Yummy Nutty Light Eggnog!

Recipe by the Food Network