I made this Reindeer Eggnog recipe as a sponsored post for the Socialstars #donthesitaste campaign. Opinions are my own.
Although most of my parties don’t involve children anymore, holiday get-togethers are an exception. I have lots of little nieces and nephews, so I like to make sure I have a few things just for them.
One of our favorites is this Reindeer Eggnog. It’s a homemade version of the classic holiday drink, but it can be made two ways – Vixen-style (spiked for adults only) and Rudolph-style (non-alcoholic) for anyone.
I’ve never been one to “drink” my calories. I prefer to “crunch” them, so using Sweet ‘n Low in place of sugar to cut calories is where it’s at. Plus, it’s diabetic friendly, so I know all my guests and their children will be able to enjoy my holiday sips.
There aren’t a whole lot of ingredients in Reindeer Eggnog, so it’s fairly easy to make.
I cook eggs, spices and half and half over the stove until it reaches a safe temperature, and then I add some milk and Sweet ‘N Low sweetener before chilling it completely in the fridge.
If you want to serve the Reindeer Eggnog Vixen-style, it tastes incredible with fireball whiskey or spiced rum. I can’t decide which one I like best.
When it comes to the little ones, serve it Rudolph-style, and they’ll get a huge kick out of it!
Stick a maraschino cherry “Rudolph nose” on the edge of the glass and pop two cinnamon stick antlers inside the glass. Kids will love it!
Reindeer Eggnog - 2 Ways!
- 5 eggs
- 3 cups half and half
- 1/2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1 1/2 tsp vanilla
- 1 cup whole milk
- 14 packets Sweet 'N Low
- Optional: Fireball Whiskey or Spiced Rum for spiking :
- Combine eggs, half and half, pumpkin pie spice and nutmeg in blender. Blend well.
- Pour into saucepan. Heat over low heat, stirring frequently, until mixture reaches 160 degrees. (About 15 minutes) Remove from heat.
- Whisk in vanilla and milk. Add Sweet 'N Low sweetener to taste.
- Chill completely in fridge.
- If spiking for adults, add whiskey or rum before serving.