Healthy Holiday Eggnog

This year, I wanted to enjoy a glass of eggnog while decorating the tree without the tinge of guilt. I was skeptical of all the "healthy" versions at the store, so I went on a mission to find a recipe to manipulate clean, and hope for a positive outcome.  Lucky for me while I was on the hunt I discovered that someone already did the dirty work!  That's right, I found a clean eating eggnog recipe online from a fellow blogger, gave it a try, and learned that it was 10x better than the stuff from a jug!

Thank you Tiffany McCauley of The Gracious Pantry for this awesome recipe.  It was so easy!

Clean Eating Eggnog

Ingredients
2 cups soy milk (options: low-fat milk, unsweetened rice milk or hazelnut milk) - I used organic soy - plain
3 egg whites
1/3 cup honey (options: agave works well here too) - I used raw honey
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon + extra to sprinkle on top - I used a cinnamon stick to serve

Directions
Step 1 – Place all ingredients in a blender and blend for about 2-3 minutes.

Step 2 – Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.  - I found "low" heat works well using a gas stove.

Step 3 – Remove from heat and set the pot in the fridge when it’s cooled enough to do so. Chill overnight. - I only had 5 hours, it chilled just fine.

Step 4 – If you made this with the exact listed ingredients (no substitutions), you will see that when it’s cold, it becomes very thick. Blend with a whisk.

Step 5 – If you find that it’s far too thick, simply add a bit more milk until you reach the consistency you enjoy.  I added lots more soy milk to get it to a much thinner consistency.

Step 6 – Pour into cups and sprinkle with cinnamon.

Yum - Enjoy! I sure did :)

Keep it Clean
Mrs. Skinny Fat