Eggnog - Slimmed
Eggnog - Slimmed might be just the beverage you are searching for. This recipe makes 4 servings with 213 calories, 9g of protein, and 2g of fat each. For $1.16 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of cinnamon stick, eggs, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Christmas. 70 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 19 minutes. With a spoonacular score of 52%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Gingerbread - Slimmed, Slimmed-Down Cranberry Sauce, and Slimmed Down Carrot Cake.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 9 minutes
Ingredients:
1 cinnamon stick
2 large eggs
Serving suggestion: Ground cinnamon
3 cups non-fat milk
2 (1 by 2-inch) pieces orange zest
1/2 cup sugar
1 tablespoon pure vanilla extract
Equipment:
immersion blender
sauce pan
whisk
bowl
Cooking instruction summary:
Special equipment: Milk frother or Immersion blender In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon. Heat over medium-high heat until just below a boil. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk. Reheat the milk mixture to a simmer over medium heat. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly. Pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened, about 4 minutes. Don't let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold. When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve eggnog in cups dusted with cinnamon.
Step by step:
1. Special equipment: Milk frother or Immersion blender
2. In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon.
3. Heat over medium-high heat until just below a boil.
4. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk.
5. Reheat the milk mixture to a simmer over medium heat. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly.
6. Pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened, about 4 minutes. Don't let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest.
7. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold.
8. When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard.
9. Serve eggnog in cups dusted with cinnamon.
Nutrition Information:
covered percent of daily need
