Skinny Eggnog

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Eggnog evokes fond childhood Christmas memories for me. I love it with or without the alcohol, hot or cold. This low fat eggnog recipe is rich and creamy. Using vanilla beans is really worth the added expense so don’t skimp here. This is easy to make and so much better than store bought eggnog so if you’ve never made eggnog before, give this a try. You can make this a few days ahead. Use your leftovers for Eggnog French Toast, Eggnog Souffles, or Eggnog Lattes. Yum!

Print WW Personal Points
4.41 from 5 votes
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Skinny Eggnog

106.7 Cals 5.3 Protein 15.3 Carbs 2.5 Fats
Yield: 7 servings
COURSE: Drinks
CUISINE: American


  • 3 cups 1% milk
  • 1 vanilla bean
  • 2 large eggs
  • 1/3 cup sugar
  • 1 tsp cornstarch
  • freshly grated nutmeg, for garnish
  • spiced rum or bourbon, optional, extra points


  • Heat 2-1/2 cups milk in a medium saucepan.
  • Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
  • In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
  • Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you'll make scrambled eggs).
  • Pour the mixture back into the pan.
  • Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
  • Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
  • Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
  • Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.


Recipe adapted from the Food Network


Serving: 1/2 cup, Calories: 106.7kcal, Carbohydrates: 15.3g, Protein: 5.3g, Fat: 2.5g
WW Points Plus: 3

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  1. I did not curdle but did cook the egg whites to too high a temperature. When you overcook egg whites they smell like sulfur. This was a fail for me. Now I understand why they usually only use the egg yolk for eggnog.

  2. Love this! Modified for my diet with fat free milk, and erythritol and stevia drops for sweetener. I use a stick blender at the end to smooth it out. Keep it in a quart jar in the fridge for a quick snack drink.

  3. I admit I didn’t drink it straight as I made it to use to make eggnog lattes. It has been great. I use half skim, half unsweetened cashew milk and half the sugar. It has been wonderful as I was really missing my eggnog lattes after Christmas. 

  4. I used Splenda Brown Sugar Substitute-1/4 cup for a double batch and added some Pumpkin Pie Spice and a bit of Maple Syrup (I’m  Canadian it’s the law!) and then some spiced rum. Currently chilling, but sample tastes were good. Will have it Christmas Eve with shortbread. I got 49 points for a double batch of about 8 cups, so six points per cup on Blue WW.

  5. I enjoyed this eggnog. I made it with nonfat milk, added brandy and rum, and let sit overnight to allow the flavors to meld. Before serving, I decided I wanted a little more substance, so whipped eggs whites, adding sugar for stiff peaks, and folded in. Served in small glasses with a sprinkle of nutmeg. 

  6. Can you use honey or maple syrup instead of sugar?

  7. Can you used vanilla extract in place of vanilla bean?  If yes how much vanilla extract?

  8. Pingback: 3 Skinny Eggnog Recipes - Loren's World

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  10. Thank you for always sharing such flavorful food friendly recipes. My questions is what is the smart points value per serving?

  11. I just made this eggnog recipe. Mine never thickened up at all, and I whipped it 8 minutes on the stove. Haven’t tried it yet tho. It’s still cooling.

    I’ve since tried it, and it’s pretty good. Would have been nice if it tasted a bit creamier, but still not bad.

  12. Since Weight Watchers now does Smart Points, how many smart points do you count for this recipe?

  13. Pingback: Eggnog Syrup | mindsandvinews | Post

  14. Possible to use Stevia to cut the sugar?

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  16. To those who used vanilla extract….how much? I'm new to this whole healthier cooking and weight watchers bit. 🙂 Thanks!!

  17. Oh man. Turns out tempering eggs is harder than it looks! What I have now is definitely not eggnog, but it's still delicious!

  18. Hi!

    I'm from South Africa and we dont have eggnog available in the shops, and alll the recipes I've looked at are either
    a) too expensive/too many ingredients
    b) too complicated (double boiler, folding in eggs whites)
    c) required stuff I couldnt find here in SA.

    Until I found your recipe!!!!

    OMGOSH its wonderful! I made 2 batches for Christmas for my family and I, and again 2 batches for New Years. I left it unspiked as many different tastes in my family. Some liked it plain, with nutmeg, without, and I liked mine with Southern Comfort.

    However, I did bring it down to 3/4cup sugar for the first batch and then 1/2cup for the second (mixing the two batches together at the end), as the original sugar qty was far too sweet for me (I wonder what the new points would be for that?).

    So, thanks so much!!! I cant wait to make this at the end of this year at Christmas for my in-laws who are in another city. I'm sure it'll be a hit there too, and I know it's now a Holiday Season tradition for me now!

    • Oh I just re-read the recipe and see it's 1/3 sugar hahahahaahah!!!! no wonder it was so sweet!! I used 1 cup AND 1/3 the first time!! HAHAHA!! Oh dear, I dont want to know the points for that hahah!