Cream-free Applejack Eggnog

Cream free applejack eggnog

I've skipped the cream in this eggnog recipe. I've also used 1% milk instead of whole milk. While fat really adds flavor and fullness to eggnog, I find that sometimes eggnog is too thick and rich for my tastes. This eggnog recipe is still creamy and delicious without all the guilt of drinking cream. Of course, you can always use whole milk and add cream to this version. If you do, be sure to adjust the sugar to taste.


All Ingredients

6 (102g) egg yolk
½ cup (100g) powdered sugar
3 cups (750g) 1% milk
2 (1g) clove, whole
¼ tsp (2g) cinnamon
1 tsp (3g) nutmeg, freshly ground 1 minute
1 tsp (3g) vanilla extract
¼ cup (56g) applejack


  1. In an electric mixer with a whisk attachment, whip the egg yolks and gradually add the sugar. Whip until egg yolks and sugar are pale and fluffy. 5 minutes
  2. While the egg yolks are whipping, combine the milk, clove, and cinnamon in a medium saucepan on medium heat. Bring to boil and immediately take it off the heat and strain. 5 minutes
  3. Slowly pour the milk into the whipped egg yolks, continuously allowing the electric mixer to whip at medium to high speed. You are tempering the egg yolks -- gradually bring the temperature up without cooking the egg yolks. Be sure to whip until you have a good amount of milk froth. 3 minutes
  4. Return the mixture to the saucepan on medium heat and cook until the mixture thickens enough to coat a wooden spoon. 5 minutes
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  6. When the mixture has the desired consistency, take it off the heat and add nutmeg, vanilla extract, and applejack. Enjoy immediately or refrigerate for later. 1 minute
Cream free applejack eggnog ndata