Try this Egg Nog, Light recipe.
- Carbohydrate 35.252139 g
- Cholesterol 3.952 mg
- Fat 0.463829 g
- Fiber 0.0228799991607666 g
- Protein 6.725832 g
- Saturated Fat 0.308278 g
- Serving Size 1 1 Serving (249g)
- Sodium 264.3128 mg
- Sugar 35.2292590008392 g
- Trans Fat 0.0301248 g
- Calories 175 calories
Step-by-step
- Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth.
- Chill for several hours.
- Shake or stir eggnog well to blend before serving.
- Serve in glasses or mugs with an additional sprinkle of nutmeg.
Skim milk lacks the fat globules required to naturally suspend spices and retain air, which often leaves reduced-fat holiday drinks watery and thin. Standard recipes rely on heavy cream for body, but this version bypasses dairy fat entirely by deploying instant vanilla pudding mix as a starch thickener.
Two major errors ruin this beverage. First, dumping all ingredients into a cold blender without sequencing results in undissolved pudding powder clinging to the pitcher walls in stubborn clumps. Add the liquid skim milk and egg substitute first, then sprinkle the dry pudding mix and sugar across the vortex while the motor runs at medium speed. Second, serving the mixture immediately leaves a chalky mouthfeel because starch granules require hydration time to swell fully. Chilling the beverage for at least three hours allows the modified starches to absorb free water molecules, locking in thickness.
Chemical interactions dictate the flavor profile here. Ground nutmeg contains volatile aromatic oils like myristicin, which are fat-soluble. Because this recipe uses virtually no fat, those aromatic compounds fail to bind effectively, resulting in a sharp, upfront spice hit rather than a rounded finish. Doubling the vanilla extract introduces vanillin, which masks the slight astringency of the egg substitute and bridges the gap left by missing dairy fats.
Starch molecules settle out of suspension during extended refrigeration. Always shake or vigorously whisk the pitcher prior to pouring individual glasses to re-establish the emulsion.
