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.
- 1 cups Aged rum (good quality)
- .5 cups Greek yogurt
- .25 cups Honey
- 2 Egg whites
- Freshly grated nutmeg
- Add all but the egg whites to a blender and blend on high speed until all honey is dissolved.
- Add the egg whites and blend until frothy. Little chunks might appear in the froth — skim them off if you like, or just leave them (they’re fine and tasty to consume).
- Add either 4 extra large ‘king’ ice cubes (preferred) or 8 regular sized cubes. Blend until smooth.
- Pour into chilled glasses (just stick them in your freezer while you make the drink) and grate fresh nutmeg over top.