Every December I find myself craving eggnog. And every December a few sips of the rich and heavy version is pretty much enough to sate my appetite for an entire year. This lighter, more refreshing version is something I can drink (and crave) all season long.
Eggnog is pretty much just eggs, cream, sugar, and booze. While the healthfulness of the booze itself can’t be manipulated (if only!), everything else can get a simple swap-in that doesn’t sacrifice body and flavor: Greek yogurt for cream (I use this in cocktails all the time, don’t be freaked out about yogurt in your cup!), honey for sugar, and egg whites for eggs.
The result is as rich and frothy as the original, just not as heavy tasting. It’s light, smooth, and deliciously decadent, the creamy vehicle for rum and nutmeg it was always meant to be.
And because I love simplifying things around the holidays, I’m sharing this recipe in the easiest possible format: a batched blender recipe, which can easily be doubled if you’re serving a bigger crowd. Just don’t expect an icy, smoothie like texture — you won’t be adding enough ice for that, just enough to cool the drink as you would in a shaker. The upside is that you don’t add a lot of dilution, and the blender churns lots of air into the drink, giving you that perfect foamy head without all the effort you’d put into shaking it.
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