Homemade Egg Nog Recipes

Bronze Post Medal for All Time! 148 Posts
December 21, 2010

A cup of Egg Nog.We love Eggnog for the Christmas holidays, but it is so expensive and so high in calories that I have found a way to reduce both the cost and the calories. I buy a half gallon jug of Eggnog (Yikes! $4.12), and pour it into a gallon container. Add a package of sugar-free French Vanilla instant pudding mix, and a quart of Low fat 1% milk and stir until the the pudding mix is well blended, then stir in another quart of Low fat milk.


I divide the gallon into smaller containers to store in the fridge. To serve, pour into cups and sprinkle a dusting of ground nutmeg on the top. YUM!

By Harlean from Hot Springs, Arkansas

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Diamond Post Medal for All Time! 5,887 Posts
April 16, 2007

In large bowl, combine milk, egg substitute, sugar and extracts; stir until sugar is dissolved. Cover; refrigerate until ready to serve.

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December 18, 2004

Combine all ingredients in blender; blend until smooth. Sprinkle with nutmeg, pour into punch bowl and serve.

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December 2, 2012

I am looking to make my own egg nog or flavor fat free milk to taste like egg nog.

By Tinka


December 4, 20120 found this helpful

I Google everything... especially recipes! Here are several I found that look good... and easy!!

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I hope this helps! :)

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December 4, 20120 found this helpful

I prefer thick...

Thick Homemade Eggnog Recipe

4 C whole milk (mine is raw, but as you will cook it use what you have)
1 1/2 tsp freshly grated nutmeg
2 eggs and 3 yolks (best eggs = best eggnog)

Maple syrup or honey, to taste. (Start with as little at 3 Tb. per batch. Purchased nog comes in in the 6+ Tb range. We love ours far less sweet with just 3-4 Tb, but if you are adding alcohol - or have a sweet tooth - a bit more sweetness may be preferable.)


1 1/2 tsp vanilla extract

How To Make Eggnog

Gently heat milk and nutmeg to very hot but not boiling.

In a separate, heat-proof bowl, whisk eggs and yolks together. Set aside.

When milk is steaming hot temper eggs by adding hot milk 1 Tb at a time and quickly whisk in. Repeat this process until you've whisked 1/4 cup of milk or so into your eggs. (This process keeps your eggs from turning scrambled when you add them to the hot milk.)

Add eggs to hot milk and whisk. Heat over medium heat until the nog begins to bubble and thicken, whisking all the while. Remove from heat, cool a bit, then add maple or honey and vanilla.

Allow to cool to a good drinkable temperature, then puree with your stick blender or regular blender or pour through a strainer if you prefer a perfectly smooth and thick eggnog. Or just drink it up if you aren't particular about these things.

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