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Drink recipe · from the recipe book

Tangy Honey Nutmeg Yogurt Nog with Pecans

A lighter, tangy eggnog of honey custard whisked with thick Greek yogurt until frothy, warmly spiced with nutmeg and topped with crunchy toasted pecans.

Tangy Honey Nutmeg Yogurt Nog with Pecans

Ingredients

  • 2⅓ cups (550 ml)560 gMilk, 2%
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 3 large150 gEggsbeaten
  • 3½ tbsp70 gHoney
  • 3½ tbsp chopped24 gPecanschopped
  • 1 tsp4 gVanilla extract
  • 1 tsp2 gGround nutmegdivided
  • ⅛ tsp0.5 gSalt

Steps

  1. Toast the pecans in a dry medium pot over medium heat, stirring, until fragrant, about 3 minutes; tip them onto a plate to cool.
  2. Off the heat, whisk the eggs, honey, salt and half of the nutmeg in the same pot until smooth, then slowly whisk in the milk.
  3. Cook over medium-low heat, stirring constantly and scraping the bottom, until the mixture thickens slightly and reaches 160°F (71°C) on a thermometer, about 10 minutes; do not let it boil.
  4. Remove from the heat and stir in the vanilla.
  5. Pour the custard through a fine sieve into a pitcher, set the pitcher in a bowl of ice water and stir for 5 minutes to cool it quickly.
  6. Cover and refrigerate until cold, at least 2 hours.
  7. Add the Greek yogurt to the cold custard and whisk hard until smooth and frothy.
  8. Pour into 4 glasses, over ice if you like, and top each with the toasted pecans and the remaining half of the nutmeg.

Contains: Milk, Egg, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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