Silky egg yolks whisked with sugar form the base of this custard-style eggnog, warmed gently with nutmeg and cinnamon until it reaches that perfect spoon-coating consistency. A splash of vanilla rounds out the flavor before the whole thing chills into something rich and velvety. Whipped egg whites get folded in right before serving, giving every glass that classic light, frothy top without weighing it down. A dusting of fresh nutmeg and an optional pour of bourbon or dark rum finish it off for a proper holiday sipper. This one's a solid pick for a lactose free table, so you can pour a round without a second thought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
