Guilt Free Eggnog - | WBTV Charlotte

Guilt Free Eggnog

Presented by Darlanda Muhammad, Johnson & Wales University

The sweet, savory, comforting, traditional dishes that bless our tables around this time each year should not be subject to just a few weeks! With this delicious skinny Eggnog, you’ll be able to enjoy all the holiday- food- perks with none of the holiday- food- guilt! A splash of your favorite rum will only elevate this delicacy, and still not contain half as much calories as a traditional eggnog!

Yield: 8 ½ cup Servings


  • 3 cups unsweetened almond or cashew milk (almond is preferred)
  • 2 teaspoons vanilla extract
  • 1 egg white
  • 2 pasteurized shell eggs
  • 1/3 cup sugar of your choice
  • 1 and ¼ teaspoon of cornstarch
  • Fresh grated nutmeg and cinnamon (to taste, and garnish)
  • 8 cinnamon sticks (to garnish, optional)
  • Holiday sprinkles (optional)


  1. In a small saucepan, heat the milk and vanilla extract on medium low heat. Heat the milk until it begins to simmer and remove from heat before it begins to boil.
  2. In a large mixing bowl, mix together the cornstarch and sugar before adding the eggs and egg white to prevent any lumps from forming. Mix until frothy.
  3. Slowly temper the egg mixture into the heated milk. To do this, add about ¼ of the milk mixture to the egg mixture whisking constantly. Repeat this step once more. We temper to prevent the eggs from scrambling/curdling when added too quickly to the hot milk.
  4. Add the cool egg mixture to the remaining milk and whisk to combine. Stir mixture frequently until thick and smooth (about 5-7 minutes)
  5. Sprinkle with cinnamon and nutmeg, to taste.
  6. Serve in cups with whipped topping, a cinnamon stick, and holiday-themed sprinkles (optional)

*Recipe contains less than 100 calories (95) per half cup before whipped topping is added*

*Pasteurized egg product only*

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