Guys and Gals,
For crying out loud, where is the Holiday Spirits – tis the season and all of that. I use to pour eggnog down my throat at every festive occasion (Always be careful positioning the funnel to your lips), but found it was the worst thing I could do, if I didn’t want to add poundage. So I discovered a way to enjoy my eggnog anyway.
And before viewing the recipe included, let me tell you that it is surely the RUM that probably gets the Holiday writing juices flowing once more.
There have been many attempts at making a “fake” eggnog using a wide variety of egg whites or egg substitutes, but they lack a richness and depth of flavor found in real eggnog. This recipe produces a very satisfying and rich eggnog with almost no fat and has under 100 calories per 1/2 cup serving. Compared to traditional eggnog with an average of several hundred calories and over 10 grams of fat per serving, this eggnog is the obvious choice. Make sure to use a frozen egg substitute rather than a powdered or other substitute as the results will not be the same. This eggnog is made using pasteurized eggs, so has the added advantage of being safe for the elderly, children, or those with compromised immunity with no danger of salmonella poisoning from raw eggs. This eggnog stores well for up to 8 hours, but after that it starts to lose some of the thickness and body that makes for a great eggnog.
1 quart skim milk
1 cup thawed fat free frozen egg substitute
1/2 cup fat free instant vanilla pudding powder
1/4 cup sugar
1 tablespoon pure vanilla extract
1 teaspoon RUM extract
Freshly grated nutmeg
Combine the milk, egg substitute, pudding, sugar, vanilla, and rum in a blender. Process until smooth. Chill for at least 3 hours. Stir or shake well before serving. Sprinkle the nutmeg on each serving.
Makes 8 servings.
Preparation Time: 5 minutes
Chilling Time: 3 hours
Total Time: 3 hours, 5 minutes
Where eagles fly,
Bottoms up and no I haven’t gone off topic – since Eggnog in my mind is still a FOOD rather than a drink.