Homemade Low-Sugar Eggnog
Homemade Low-Sugar Eggnog (From Two People Who Love the Store-Bought Stuff)
Sharon and I both love the premade eggnog you find in the dairy case every December. We try to keep our sugar in check (not always successfully), and we prefer our sugar in fermented form over a large ice cube or poured from a wine bottle. The holiday treats that come in cartons do not always match that plan.
For years, I tried to recreate eggnog at home. The stovetop method had me whisking and simmering eggs like I was waiting for a magic moment that never arrived. Sometimes it thickened, sometimes it didn’t, and sometimes it leaned a little too close to scrambled. It never felt worth the trouble.
Then it clicked. Egg Beaters (and the Walmart Great Value version) are pasteurized, which means the risky part is already handled. No careful tempering and no stovetop drama. Since we lean lower sugar, we started experimenting with Splenda and a few swaps until we finally landed on a version that actually works.
Does it taste exactly like the store-bought brands we love? No. But it is tasty, lighter, easy to customize, and it gets a thumbs up from both of us. That is all the endorsement this recipe needs.
The Large-Batch Recipe
This uses a full quart carton of Egg Beaters and makes enough for a weekend of holiday gift wrapping or a small gathering.
Ingredients
- 4 cups Egg Beaters (Walmart GV version)
- 2 cups milk or 1 cup milk plus 1 cup half and half
- 1 cup Splenda sweetened condensed milk
- 3 to 4 tablespoons Splenda
- 2 tablespoons Splenda brown sugar (optional for depth)
- 1 tablespoon vanilla extract
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Pinch of salt
If you don’t have Splenda sweetened condensed milk:
You can make a quick sub by microwaving 1 cup half and half, 3 tablespoons butter, ¼ cup Splenda, and a pinch of salt in short bursts, whisking until slightly thickened. It sets up nicely as it cools.
A fast alternative is ½ cup heavy cream with a bit of extra Splenda. Not perfect, but it works when you are short on time.
How to Make It
Combine everything in a large pitcher or bowl. A wire whisk works perfectly and gives you a smooth, creamy texture without adding too much air. If you prefer a blender, give it just a quick pulse or two instead of a long blend. Chill for at least an hour. Stir before serving and add a light dusting of fresh nutmeg.
If You Want to Spike It
There are plenty of ways to give your eggnog a holiday lift. Bourbon, rum, spiced rum, and gingerbread rum (our personal favorite) all blend beautifully with the flavor of the nog. Use whatever you enjoy and keep the pour modest so everything stays in balance.
If you prefer a spirit-free version, you are in good company. Around here, we call that “Non-Denom Nog.” The spiked version is what he reaches for after the reindeer are parked for the night.
And on a serious note, if you’re in recovery or supporting someone who is, you are doing important work. We celebrate you and your commitment. The Non-Denom Nog is a perfect and delicious choice!
If you’re adding spirits, here’s the guide:
Suggested Pour
Per 4 to 6 ounce serving:
- ½ ounce (1 Tbsp) for a subtle warm finish
- 1 ounce (2 Tbsp) if you want the spirit to peek through without taking over
- Up to 1 ¼ (2+ Tbsp) ounces if you want a richer note
Pour the nog, add your spirit of choice, stir gently, and give it a moment to settle.
The Finishing Touch
To finish it off, we like to grate a little fresh nutmeg over the top. Just a few passes across the microplane and the whole glass comes alive! It’s fragrant, feels festive, and it makes the homemade version feel a little more special.
Leave me a comment if you want us to shoot a quick video version of the recipe!
Who’s going to the Shawnee Christmas Parade this Friday night?
