New Year’s Eve recipe countdown!

Play it safe and make your own healthy holiday eggnog!

By: Jodie Shield, RDN

During the holidays eggnog is the rage. The dairy case is filled with cartons of the rich, creamy party beverage – sans the booze – you have to add that yourself! But at 400 calories a half-cup, it’s hard to say cheers. So this year, I decided to keep my spirits bright and make my own holiday eggnog light. Keep in mind, one of the best things about ready-to-drink eggnog products is they are pasteurized. The tradeoff is consistency; it’s not as frothy as homemade eggnog. I lightened up Williams-Sonoma’s Eggnog with Nutmeg and Cinnamon recipe. I love this recipe because it’s easy, delicious and safe. That’s because it starts with a cooked egg base, which is something that the FDA recommends to prevent food poising from salmonella. To trim calories, I used 2% milk rather than whole milk and made the whipped cream and liquor optional. To save time, I used ground spices, but you are welcome to grind your own nutmeg and cinnamon like the original recipe. Be sure to serve this festive eggnog with some of my other holiday favs like Cornish Hens with Citrus MarinadeWild Rice and Cranberry Stuffing, and Herb-Crusted Standing Rib Roast. And of course, eggnog is always good with gingerbread and holiday cookies. All of these, and many more holiday recipes, are on my app Time to Eat Healthy.

 Holiday Eggnog

8 servings

Preparation time: 10 minutes

Cooking time: 15 minutes



  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 12 large egg yolks
  • 4 cups 2% milk, divided use
  • 1 cup sugar
  • whipped cream (optional)
  • 1 1/2 cups brandy, Cognac, rum or bourbon (optional)


  1. Mix nutmeg, cinnamon, and allspice together; set aside until ready to serve.
  2.  In large saucepan, whisk together egg yolks, 2 cups of milk, and sugar. Place over low heat and simmer, stirring often, until slightly thickened, about 8 minutes making sure the temperature reaches 160°F.  Remove from heat, stir in remaining 2 cups of milk and let cool in refrigerator until chilled.
  3.  Strain chilled eggnog using fine-mesh sieve; pour into serving pitcher or small punch bowl. Stir in alcohol if using.
  4.  Serve eggnog in cups or glasses, topped with a dollop of whipped cream and sprinkle of spice mixture.

Nutrition Information per 1/2 cup Serving (without alcohol or whipped cream):

241 calories, 8 grams protein, 32 grams carbohydrate, 9 grams fat, 4 grams saturated fat, 287 milligrams cholesterol, 0 grams fiber, 70 milligrams sodium


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About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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