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Light Eggnog Recipe

Set out the punch bowl and bring back a tradition. This Light Eggnog base can be prepared up to one day in advance and refrigerated, a great timesaver during this busy season.

Servings: 10

Active time: 15 minutes

Total time:

Light and Healthy recipe


  • 12 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c confectioners' sugar
  • 1/4 tsp vanilla extract
  • 4 c skim milk
  • 1 Tbsp rum extract (optional)
  • ground nutmeg to taste


  1. Break eggs into large bowl. Beat eggs until light in color.
  2. Mix in confectioner's sugar and vanilla.
  3. Add skim milk. Blend with egg mixture for 30 seconds.
  4. Cover eggnog tightly and let ripen in the refrigerator for 24 hours. Stir again and serve sprinkled with freshly grated nutmeg or other garnishes.

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Nutrition Facts

Serving Size (3/4 cup)
Total Servings 10

Amount Per Serving:

Nutrition Category Amount
Calories 180
Calories from Fat 50
Total Fat 6g (9% DV)
Saturated Fat 2g (10% DV)
Trans Fat 0g
Cholesterol 225mg (75% DV)
Sodium 115mg (5% DV)
18g (6% DV)
Dietary Fiber 0g (0% DV)
Sugars 18g
Protein 11g
Vitamin A 4%
Vitamin C 0%
Calcium 15%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.