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Food & Entertaining

Skinny Eggnog

Author: Susan Regan
Issue: December, 2011, Page 82

When I was a kid, Christmas was always celebrated on the 25th with our immediate family. Christmas Eve, on the other hand, was all about getting together with relatives and making it a celebration of food, family and drink. One of our favorites was eggnog—non-alcoholic for us kids and spiked for the adults.

-Executive Editor Nancy Erdmann

4 eggs, separated
2 cups low-fat vanilla ice cream
1 cup skim milk
1 cup whiskey
2 tablespoons rum
4 tablespoons sugar
Nutmeg, to taste
Cinnamon sticks

Beat egg yolks with electric mixer until they lighten in color. Blend in ice cream, then beat in milk, whiskey and rum. Set aside.

Use clean mixing blades and a separate bowl to beat egg whites until stiff but not dry. Gradually beat in sugar.

Fold beaten egg whites into egg-yolk mixture. Pour into glasses, sprinkle with nutmeg, and garnish with cinnamon sticks.

Enjoy more of our great holiday recipes from the staff at Phoenix Home & Garden!
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