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Spiked Eggnog Recipe

Spiked Eggnog Recipe made with Truvia

Less guilt when enjoying a traditional winter cheer. This recipe contains 25% less calories and 56% less sugar* than the full-sugar version. Makes 6 servings.

Serving size: 1⁄2 cup (120g)

Calories: 120

Ingredients

  • 2 cups low fat milk

  • 2 tsp vanilla extract

  • 1 tsp rum extract

  • 1⁄4 tsp ground nutmeg

  • 2 large whole eggs**

  • 3 Tbsp Truvia® Cane Sugar Blend

  • 1 tsp flour

  • 3oz cup bourbon or rum

Directions

  • 1.

    In a medium sauce pan add 1 ½ cups milk, vanilla extract, rum extract and nutmeg.

  • 2.

    Simmer on medium low heat until warm (5-10 min).

  • 3.

    While milk is simmering, whisk together, eggs, egg yolk, Truvía®Cane Sugar Blend, flour and ½ cup milk in a medium bowl.

  • 4.

    Carefully pour hot milk into egg mixture while stirring.

  • 5.

    Put mixture back in pan and cook over medium low heat, stirring until mixture thickens, about 5 minutes; use a food thermometer to ensure that it reaches 160 °F before removing from heat, but do not boil.

  • 6.

    Cool for 5-10 minutes, then add bourbon or rum.

  • 7.

    Serve warm or refrigerate and serve cold.

  • 8.

    Refrigerate unused portion in sealed container.

** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

*Each serving has 120 calories and 7 grams of sugar per serving, compared to the full-sugar version that has 160 calories and 16 grams of sugar per serving.

Nutrition Per Serving

Total Fat 3.5g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 90mg
Sodium 60mg
Total Carbohydrate 11g
Dietary Fiber 0g
Sugars 7g
Erythritol 3g
Protein 5g
Vitamin A 6% DV
Vitamin C 0% DV
Calcium 10% DV
Iron 2% DV
Spiked Eggnog Recipe

Serving size: 1⁄2 cup (120g)
Calories: 120

Ingredients

  • 2 cups low fat milk

  • 2 tsp vanilla extract

  • 1 tsp rum extract

  • 1⁄4 tsp ground nutmeg

  • 2 large whole eggs**

  • 3 Tbsp Truvia® Cane Sugar Blend

  • 1 tsp flour

  • 3oz cup bourbon or rum

Directions

  • 1.  

    In a medium sauce pan add 1 ½ cups milk, vanilla extract, rum extract and nutmeg.

  • 2.  

    Simmer on medium low heat until warm (5-10 min).

  • 3.  

    While milk is simmering, whisk together, eggs, egg yolk, Truvía®Cane Sugar Blend, flour and ½ cup milk in a medium bowl.

  • 4.  

    Carefully pour hot milk into egg mixture while stirring.

  • 5.  

    Put mixture back in pan and cook over medium low heat, stirring until mixture thickens, about 5 minutes; use a food thermometer to ensure that it reaches 160 °F before removing from heat, but do not boil.

  • 6.  

    Cool for 5-10 minutes, then add bourbon or rum.

  • 7.  

    Serve warm or refrigerate and serve cold.

  • 8.  

    Refrigerate unused portion in sealed container.
Spiked Eggnog is rated 4.6 out of 5 by 32.
Rated 5 out of 5 by from Great Eggnog! I am an eggnog fanatic! I make eggnog year-round whenever the craving hits me. When I found this recipe, I was so happy! One thing I would like to stress is DO NOT BOIL. I made that mistake once & ruined the whole batch. Watch it like a hawk! Luckily, I had plenty of ingredients on-hand & so my 2nd batch & every batch thereafter came out perfect. This eggnog is perfectly balanced & delightful. Enjoy!
Date published: 2017-01-28
Rated 5 out of 5 by from Delicious This was easy to make and tasted great supplemented with Truvia sweetener. I shared it with a few friends and even got compliments on it. Added extra vanilla, a little honey and cinnamon to mine.
Date published: 2017-01-13
Rated 5 out of 5 by from Spiked Eggnog Spiked Eggnog is fantastic on a cold day in front a a fire.
Date published: 2017-01-13
Rated 3 out of 5 by from Could do better A lot of sodium and no fiber. Why the rum in the cooking part that cooks right off.
Date published: 2017-01-12
Rated 4 out of 5 by from For the holiday I usually am opposed to any sugar substitute, but this eggnog is delicious! Perhaps the liquor disguises the sugar substitue!
Date published: 2017-01-12
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