This low-fat eggnog is creamy, festive, and surprisingly guilt-free. With just 3 grams of fat per serving, it’s a lighter take on the classic holiday drink without sacrificing that rich, custardy flavor. Perfect for anyone looking for a healthy holiday treat, this version is low-calorie, low-fat, and a great alternative to traditional eggnog that’s often loaded with heavy cream and sugar. You’ll be amazed at how satisfying it is with wholesome ingredients and smart cooking techniques.
About This Recipe
This eggnog has the same cozy feel of the original—smooth, gently spiced, and sweet enough to be indulgent. But it’s made with skim milk, egg yolks for body, and a dash of vanilla and nutmeg for that nostalgic holiday taste.
It’s a great recipe to make ahead and keep chilled in the fridge for parties or quiet evenings by the fire. You only need a few simple ingredients, and there’s no heavy cream or full-fat dairy in sight, making this an easy win for your holiday menu.
Why This Recipe Belongs in Your Diet
By using fat-free milk and controlling the sugar, this eggnog keeps the flavor and texture you love while cutting down on saturated fat. The egg yolks provide richness and protein, making it a satisfying sip that won’t derail your healthy eating goals.
What You’ll Need (Ingredients)
We’re using a mix of low-fat dairy and warm spices to build richness without the usual cream.
- Fat-Free Milk, 3 cups: The base for a creamy eggnog without the fat.
- Egg Yolks, 4 large: Adds that signature richness and color with less fat than whole eggs.
- Maple Syrup or Honey, 1/4 cup: Natural sweetness that’s gentler than refined sugar.
- Cornstarch, 1 tablespoon: Helps thicken the mixture for a velvety texture.
- Vanilla Extract, 1 1/2 teaspoons: Adds warmth and enhances all the other flavors.
- Ground Nutmeg, 1/2 teaspoon: Classic eggnog spice, perfect for that nostalgic flavor.
- Ground Cinnamon, 1/4 teaspoon: Adds warmth and depth.
- Pinch of Salt: Balances the sweetness and enhances the spices.
How to Make Low Fat Eggnog
- Whisk yolks and sweetener: In a medium bowl, whisk the egg yolks with maple syrup or honey until smooth.
- Heat milk and spices: In a saucepan over medium heat, combine milk, cornstarch, nutmeg, cinnamon, and salt. Warm until just steaming, not boiling.
- Temper the eggs: Slowly pour about 1/2 cup of the hot milk into the egg yolks, whisking constantly.
- Combine and cook: Pour the tempered eggs back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 minutes).
- Finish and chill: Remove from heat and stir in vanilla. Pour into a pitcher and refrigerate for at least 2 hours to chill fully.
- Serve: Shake or stir before serving. Optional: add a sprinkle of nutmeg or cinnamon on top.
Recipe Tips and Variations
- Add a splash of rum extract or bourbon if you want that traditional holiday flavor without the alcohol.
- Make it dairy-free by using unsweetened almond or oat milk, though it may not be quite as thick.
- Want it foamier? Blend it for 20 seconds before serving.
How to Store Leftovers
Store leftover eggnog in a sealed container in the fridge for up to 4 days. Shake or stir before serving, as natural separation may occur. Freezing is not recommended due to texture changes.
Nutrition Facts
- Serving Size: 1/2 cup
- Calories: 110 kcal
- Fat: 3 g
- Carbohydrates: 14 g
- Protein: 5 g
- Sodium: 70 mg
Try More Recipes:
Low-Fat Eggnog Recipe
Description
This creamy and festive drink has all the holiday flavor with just 3 grams of fat per serving—perfect for a lighter celebration.
Ingredients
Instructions
- Whisk yolks and sweetener until smooth.
- Heat milk, cornstarch, spices, and salt until steaming.
- Temper eggs with hot milk, whisking constantly.
- Return to pot, cook until thickened, stirring constantly.
- Stir in vanilla, chill in fridge.
- Stir before serving, sprinkle with spice if desired.