Naughty or Nice?! A Holiday Recipe Makeover

When it comes to holiday-time calories, nothing adds to your bottom line as much as this rich punch. But only a scrooge would give up eggnog altogether, so check out the two versions below. One for those feeling naughty this year, and one for those feeling nice!

The Naughty

(42% of Calories from fat)

Makes: 18 (½-cup) servings.

Ingredients

2 1/2  cups  plus 2 tablespoons whole milk

1  cup  half-and-half

1  (4-inch) piece vanilla bean, split lengthwise

6  eggs, lightly beaten

1/2  cup  sugar

1/2  cup  bourbon

1/4  teaspoon  freshly grated nutmeg

1  quart French vanilla ice cream, softened

Sweetened whipped cream (optional)

Freshly grated nutmeg (optional)

Preparation

Combine first 3 ingredients in a large saucepan; stir well. Cook over medium-low heat until thoroughly heated (do not boil). Combine eggs and sugar in a medium bowl; stir with a wire whisk until well blended. Gradually stir about one-fourth of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, 20 minutes or until mixture is slightly thickened and reaches 160°.

Remove mixture from heat; stir in bourbon and 1/4 teaspoon nutmeg. Let cool. Cover and chill 3 hours. Remove and discard vanilla bean; stir in ice cream just before serving. If desired, top each serving with sweetened whipped cream and sprinkle with nutmeg.

Nutritional Information

Calories: 164  (42% from fat)

Fat: 7.6g

Protein: 5g

Carbohydrate: 15.4g

Fiber: 0.0g

Cholesterol: 97mg

Sodium: 71mg

Calcium: 0.0mg

   

The Nice

(17% of Calories from fat)

Makes:  13 (½-cup) servings.

Ingredients

3 large eggs

3 large egg whites

5 1/2 cup(s) low-fat milk

1/2 cup(s) sugar

2 tablespoon(s) cornstarch

Salt

2 tablespoon(s) vanilla

1/2 teaspoon(s) (plus additional for sprinkling) ground nutmeg

1/3 cup(s) dark Jamaican rum (optional)

Preparation

In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with sugar, cornstarch, and 1/4 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve.

Nutritional Information
Calories: 105

Fat: 2g

Protein: 6g

Carbohydrate: 14g

Fiber: 0.0g

Cholesterol: 53mg

Sodium: 125mg

Calcium: 0.0mg