Is this healthy eggnog safe to drink, since it contains egg yolks?

Yes. The yolks are tempered and then cooked with the milk to 170 degrees Fahrenheit, which is above the temperature food safety agencies recommend for cooked egg mixtures. Nothing raw is served, and the finished eggnog keeps safely for 4 days in the fridge.

Why did my eggnog turn out thin instead of creamy?

The base almost certainly stopped below 170 degrees, so the yolks never fully thickened. Return the chilled eggnog to the pan, warm it gently to 170 degrees while stirring constantly, then chill it again. The single teaspoon of cornstarch in the recipe also helps the texture set.

Can I make this eggnog with skim milk or almond milk?

Skim milk works and drops each serving to about 125 calories, though the pour is a little less rich; keep the cornstarch in that case. Almond milk is the thinnest option, so add a second teaspoon of cornstarch. Barista style oat milk gives the closest result to the 2 percent version.

How long does homemade healthy eggnog keep in the fridge?

Four days, covered, in a clean pitcher. Whisk it before pouring because the spice settles as it stands. If you want to keep it longer, freeze it in ice cube trays for up to a month and blend the cubes with a splash of milk for a smoothie style drink.

Can children drink this eggnog?

Yes. The recipe contains no alcohol at any point, and the eggs are fully cooked, so it is simply a spiced custard drink. If nutmeg is a new flavor for your children, grate half the amount over their glasses; its warmth reads as cinnamon like to young palates.

Healthy Eggnog with Fresh Nutmeg and Vanilla

Ingredients

Scale

4 cups (960 ml) 2 percent milk, divided
3 large egg yolks
1/4 cup (60 ml) maple syrup, plus 1 more tablespoon to taste
1 teaspoon cornstarch
1 cinnamon stick, or 1/2 teaspoon ground cinnamon
1 small pinch of fine sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for the glasses

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Instructions

Pour 3 cups (720 ml) of the milk into a medium saucepan, add the cinnamon stick, and warm over medium heat until steaming with small bubbles at the edges, 4 to 5 minutes. Do not let it boil.
Whisk the egg yolks, maple syrup, cornstarch and salt in a heatproof bowl until pale and ribbony, about 1 minute.
Remove the cinnamon stick. Ladle about 1 cup of the hot milk into the yolk mixture, whisking constantly, then add a second ladle the same way to temper the yolks.
Pour the tempered yolks back into the saucepan. Cook over medium low heat, stirring constantly in slow figure eights, until the mixture reaches 170 degrees Fahrenheit (77 degrees Celsius) and coats the back of a spoon, 5 to 7 minutes.
Remove from the heat and stir in the remaining 1 cup (240 ml) of cold milk, the vanilla and the grated nutmeg.
Strain the eggnog through a fine mesh sieve into a pitcher and press plastic wrap directly onto the surface.
Chill for at least 4 hours, ideally overnight, until cold and lightly thickened.
Whisk briefly, pour into small glasses, and grate fresh nutmeg over each serving.

Author: Nora Ellis
Prep Time: 10 minutes
Cook Time: 15 minutes