Eggnog

It's the holiday season, the time to indulge in a little creamy, rich tasting eggnog. As with all food, moderation is the key to consuming eggnog. Made with eggs, cream, whole milk and sugar it's calorie content can add up quickly.

One cup of eggnog contains 345 calories, nearly half of which come from fat. Add alcohol and it piles on an additional 100 calories. So that tasty cup of eggnog would give you 445 calories.

The good news is that eggnog contains some nutritional benefits to offset its high fat, cholesterol and sodium content. Drinking that cup of eggnog will give you vitamins A, B-12, C and D as well as choline, retinol, beta carotene, calcium, magnesium, phosphorus, potassium, riboflavin and selenium. One cup of eggnog contains more calcium than 1 cup of whole milk as well as nearly the same amount of vitamin A as two eggs. Cheers!

Traditional Eggnog Recipe

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon (optional)
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

Directions for uncooked eggnog

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Directions for cooked eggnog 

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.