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Spirited Eggnog - Low FODMAP, Lactose-Free

The traditional eggnog served with whiskey - in a low FODMAP and lactose-free version!

Course: Beverage, Drinks
Cuisine: American, English
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 14 Servings
Calories: 132 kcal
Author: Dédé Wilson

Ingredients:

  • 3 cups (720 ml) lactose-free half-and-half
  • 4 large egg yolks, separated, use pasteurized eggs if desired
  • 1/2 cup (99 g plus 1/3 cup (65 g)) sugar, divided
  • Pinch of salt
  • 3 ounces to 6 ounces (90 ml to 180 ml) whiskey
  • 1 teaspoon vanilla extract
  • Freshly grated nutmeg

Preparation:

  1. Heat the half-and half-in a saucepan until warm; set aside.
  2. Whisk the egg yolks with the 1/2 cup (99 g) sugar and salt in a medium-sized saucepan until smooth and lightened in color. Slowly whisk in the warm half and half to temper the eggs, so as not to scramble them.
  3. Whisk the custard mixture over low-medium heat - do not let it boil - until it registers 160°F/71°C on an instant-read thermometer. It should coat the back of a spoon. Remove from heat and cool to room temperature. Whisk in 3 ounces (90 ml) of whiskey and vanilla. Taste and add additional whiskey if desired. Refrigerate in an airtight container until needed. Recipe may be made up to this point 1 day ahead.
  4. Whip egg whites in a clean, grease-free bowl until soft peaks form. Gradually add remaining 1/3 cup (65 g) sugar and beat on high speed until stiff peaks form. Fold into cooled custard. Eggnog is ready to serve. Garnish with freshly grated nutmeg on top right before serving.

If You Can Tolerate

Lactose: If you have passed the lactose Challenge, feel free to use conventional half-and-half.

 

 

Nutrition Facts
Spirited Eggnog - Low FODMAP, Lactose-Free
Amount Per Serving
Calories 132 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 53mg18%
Sodium 2mg0%
Potassium 5mg0%
Carbohydrates 11g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 70IU1%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.