Prep 7 mins
Cook 0 mins
This recipe feels very creamy on the tongue, but that's just because it has a lot of air in it. :) Its much lower in fat then normal eggnog :)
- 2 eggs (separated)
- 1⁄3 cup sugar
- 1⁄8 teaspoon salt
- 2 cups 2% low-fat milk
- 1 dash cream of tartar
- 1 1⁄2 teaspoons freshly grated nutmeg
- In a large bowl, vigorously whisk the egg yolks, sugar and salt until light in color, and the sugar is almost dissolved. Carefully whisk in the milk. Set aside.
- In a small bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Swiftly stir the egg whites and nutmeg into the milk mixture until just combined, popping as little bubbles as possible.
Just made this moments ago, really enjoyed the creaminess to it. I almost forgot the nutmeg, and glad i did. A few shakes stirred in with another on top was more then enough.
This was real good. I cut the recipe down to 1 glassful and it came out perfectly. I didn't add all that nutmeg though just a few shakes. Next time I'll add some sugar also to the egg whites. I'm so happy some one your age enjoys cooking so much. Keep up the good work, you're doing great. Made for Every Day's A Holiday.
A delicious creamy eggnog that really does have a nice feel to the tongue. I did cut the nutmeg back to just 1 teaspoon instead of the 1 1/2 listed and am very glad I did or it would have been over powering also made using 1% milk is that is what was on hand. Thanks for the holiday treat that will be enjoyed again.