Light Eggnog Recipe

This light eggnog recipe is creamy, full of warm spices, and downright delicious. Eggnog is a classic holiday beverage typically made with egg yolks, cream, and sugar, and sometimes spiked with an alcohol of choice. I’ve lightened up the traditional eggnog recipe by using low fat milk (and a splash of cream) and less sugar but it’s still rich and full of flavor!


Units Scale
  • 4 large egg yolks (70g)
  • 3 cups (730g) low-fat milk
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 3 Tbsp (48g) maple syrup
  • 2 Tbsp (26g) heavy cream
  • 1 tsp nutmeg
  • 5 whole cloves
  • 2 cinnamon sticks


  1. In a large bowl, whisk egg yolks until light and fluffy using a hand mixer.
  2. Add milk, vanilla, syrup, cream, and nutmeg.  Stir until combined.
  3. Pour mixture into a medium saucepan and add cinnamon sticks and cloves.
  4. Turn burner to low/medium low and cook for 55-60 minutes, stirring frequently until mixture thickens.
    *Be careful not to let the liquid simmer or boil!  This will cause the egg yolks and milk to cook too quickly and make the eggnog chunky.
  5. Using a large strainer, strain liquid to remove cloves and cinnamon sticks.
    *Make sure strainer holes are small so the cloves won’t fall through.
  6. Serve immediately or let cool before storing in the refrigerator.  It will thicken further as it cools!
  7. When ready to serve, pour into glasses and garnish with a sprinkle of fresh nutmeg and cinnamon.  Enjoy!


  • Let cool at room temp before transferring to the fridge.
  • Store in an air-tight container for up to 5 days.
  • Freeze for up to 2 months.
  • We love using leftover eggnog in other recipes like lattes and cookies!


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