Skinny Eggnog

Original pictures take foodsforthesoul.net site

Skinny Eggnog

Skinny Eggnog

3 cups 1% milk

1 vanilla bean

2 large eggs

1/3 cup sugar

1 tsp cornstarch

freshly grated nutmeg, for garnish

spiced rum or bourbon (optional, extra points)

Heat 2-1/2 cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.

In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.

Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you’ll make scrambled eggs). Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.

Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.