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Sugar Free Eggnog

Submitted by: Fran Willis

This is a sugar-free version of a Christmas favorite. It is best to make it just before serving.

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Eggnog I

Submitted by: Denise

No Christmas is complete without eggnog!

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Satisfying Eggnog

Submitted by: BTSYLYNN

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

This eggnog uses rich egg yolks, nutmeg, and vanilla extract for traditional flavor, but calls for nonfat milk and sugar substitute to keep things on the lighter side.

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You will enjoy this Christmas beverage because you can change the flavor of ice cream to what ever you like or leave out the peppermint candies without any adverse results. Peppermint ice cream can be substituted for vanilla.

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Mom's Eggnog

Submitted by: MARKR

Egg yolks, egg whites, milk, sugar, vanilla, nutmeg and whipped cream - thanks, mom!

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Frothy Eggnog

Submitted by: MRSMAYNARD

Good old-fashioned eggnog flavored with vanilla and rum extract. Be sure to make extra! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

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Eggnog II

Submitted by: Katy

This recipe provides direction for making the traditional holiday beverage from scratch. Chill several hours before serving.

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Eggless Eggnog

Submitted by: TRYBONUN

This recipe is good for those who are allergic to eggs, and those who would like an eggnog free of worries. French vanilla pudding, with a little rum flavoring, and nutmeg, and they'll never know.

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Eggnog

Submitted by: LOOOBEEE

Home Town: New Orleans, Louisiana, USA

Living In: Austin, Texas, USA

This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect.

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