I love eggnog. I can't get enough of it. And I know that there are others like me - my mother in law buys eggnog year 'round (thanks to her local Kroger). I love eggnog in all forms - liquid, candy, and... frozen? Indeed! I've recently adapted a recipe for eggnog frozen yogurt. But wait for the deliciousness - here's a little history on eggnog, first.

Eggnog came from medieval Europe (along with a host of other Christmas traditions), adapted from a posset (a hot milk drink), drunk in a noggin (a small, carved wooden mug). In England, it was called an Egg Flip.

It has several examples in literature and history:

In Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800), Isaac Weld, Jr., noted, "The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;..."

In Cold Comfort Farm (love this book), eggnog was described as a breakfast drink, made with an egg, brandy, cream, and ice.

Eggnog has even contributed to a little bit of outlandishness - in 1826, whisky smuggled into the US Military Academy to make eggnog caused the Eggnog Riot (no lie! a WHOLE EGGNOG RIOT!).

On to eggnog. Usually it has raw eggs in it, if it is homemade. If you buy eggnog, of course, you will not be consuming raw eggs (whew!). It can have alcohol in it - the type, depending on where you are (or what your tastes are) - add it to purchased eggnog from the dairy case at your local grocery store.

SO here's the long-awaited recipe. It's adapted for a healthier way of eating, incorporating Greek yogurt! I make my own yogurt - you can find the recipe here for DIY Greek Yogurt. Be sure to mix up the recipe the day before you want to eat it, to ensure proper temperatures for freezing.

Note: Please buy the highest quality eggnog available. It makes a difference!

Eggnog Frozen Yogurt Recipe

Ingredients:

1.5 c Greek yogurt
1.5 c eggnog
3/4 - 1 cup sugar (depending on how sweet you want it)
1 t vanilla
sprinkle of nutmeg

Directions:

Mix all ingredients in your blender, or mix well in a bowl with a whisk. Pour into a quart jar and refrigerate overnight.

Freeze:

If you have an ice cream maker, pour the thick yogurt eggnoggy goodness in and turn it on. Let it freeze as much as possible in the ice cream maker. Then move it to a container and put it in the freezer to finish up.

If you do NOT have an ice cream maker, never fear! Pour it into a pan with edges (a 9x13 cake pan would be ideal) and put into the freezer. Stir it every hour or so with a fork, to make sure it isn't one big chunk of frozen yogurt. When it is done, put it into a different container with a lid, to avoid freezer burn (that is, if you don't eat it all right away).

Enjoy!

Here's another great holiday recipe:

You Can Thank Napoleon for the Yule Log