A traditional holiday treat spiced up with some nutmeg, cinnamon, and orange peel! This drink is made lighter with fat-free milk, but still tastes rich as ever. Add it to pancake batter for the perfect seasonal breakfast.
Combine the Non-Fat Milk (1 1/2 cup), Orange (1), Vanilla Bean Pod (1), Ground Nutmeg (1 pinch), and Ground Cinnamon (1 pinch) in a saucepan. Bring to a simmer over medium heat.
Meanwhile, whisk together the 3 Egg (3) yolks, Granulated Sugar (1/3 cup), and Corn Starch (1 teaspoon).
Once the milk has simmered, remove from the heat. Roll up a kitchen towel and twist into a circle shape. Place the bowl with the yolks onto the towel. This keeps it secure.
With your dominate hand, start to whisk the yolks while slowly adding the milk mixture with a ladle. Make sure you whisk constantly to prevent curdling! Once all combined, return to the saucepan and place over medium heat.
With a wooden spoon, stir constantly for no more than 3 minutes. Any longer and it may curdle. Remove from the heat and stir in the remaining Non-Fat Milk (1/2 cup).
Strain, chill, and garnish with nutmeg before serving!
Combine the All-Purpose Flour (2 cup), Baking Powder (1 tablespoon), and Salt (1/2 teaspoon) in one bowl and the Canola Oil (2 tablespoon), Egg (1) in another, and 1 cup of the low-fat eggnog. Add the wet into the dry and mix until batter forms.
Adjust thickness with eggnog. Sprinkle in cinnamon if desired.
Heat a small amount of oil in a pan. Once hot, use a portion scoop to portion pancakes. Cook for 2 minutes.