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Skinny Eggnog Recipe

This skinny eggnog recipe is perfect for anyone who wants to indulge without the guilt. The coconut and almond milk take the place of real cream and provide a slightly exotic flavor. Recipe courtesy Sarah of Fresh Fit & Healthy.

Servings: 4

Active time: 7 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1/4 c baking stevia
  • 1 c canned coconut milk
  • 1 c unsweetened almond milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp vanilla extract
  • rum to taste (optional)
  • whipped topping (optional)


  1. Stir egg yolks and stevia together in small bowl.
  2. Mix coconut milk, almond milk, cinnamon, nutmeg, and cloves together in another bowl. Stir in egg yolk mixture.
  3. Add in vanilla and optional rum.
  4. Chill. Top with optional whipped topping just before serving


Paleo-friendly skinny eggnog

Substitute 1/3 cup maple sugar for the stevia.


Egg White Whipped Topping

Make egg-white whipped topping with the egg whites by beating with an electric mixture until you get soft peaks, then slowly drizzle in honey or sweetener of your choice as you continue to beat.

Eggnog Protein Smoothie

Combine eggnog with a small ripe frozen banana and 1 scoop of protein powder in a blender to make a eggnog protein smoothie.

Paleo-friendly skinny eggnog

Substitute 1/3 cup maple syrup for the stevia.


Nutrition Facts

Serving Size (1/2 cup)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 100
Calories from Fat 70
Total Fat 7g (11% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 140mg (47% DV)
Sodium 115mg (5% DV)
4g (1% DV)
Dietary Fiber 1g (4% DV)
Sugars 2g
Protein 5g
Vitamin A 6%
Vitamin C 0%
Calcium 8%
Iron 4%

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

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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.