“I have not tried this eggnog. I'm posting this for safe keeping. I found this recipe in Fitness Rx magazine. Each serving is 1/2 cup. This is a slightly altered version of a very traditional recipe. You could also just go with regular sugar and enjoy it since you're working out so hard.”
READY IN:
15mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the splenda into the egg yolks until well blended. In a large saucepan, bring the milk to a simmer over medium heat. Watch closely so that it does not burn. Slowly beat the hot milk into the pan and cook over low heat. With a candy thermometer, check the temperature of the egg yolks while you continue to stir constantly until the temperature reaches 150 degrees. Immediately remove from heat. Pour the mixture through a strainer into a large bowl and cool.
  2. Meanwhile, beat the half and half in a small bowl until it is slightly thickened. Fold into the cooled egg mixture. Stir in the brandy, rum, vanilla and nutmeg until well blended. Cover and place in refrigerator for at least 4 hours.

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