Egg Nog By Bravo's Top Chef Richard Blais

Egg Nog By Bravo's Top Chef Richard Blais


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Richard Blais puts his own spin of this classic holiday drink with Dannon® Oikos® Vanilla Greek Nonfat Yogurt.

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Serving Size / Yield

4-6 servings


  • 4 C. low fat milk
  • 1 vanilla bean, split
  • 6 cloves
  • 1/2 tsp. vanilla extract
  • 1 tsp. Saigon cinnamon
  • 8 egg yolks whisked
  • 1 qt. Dannon Oikos vanilla Greek nonfat yogurt
  • 2 C. bourbon
  • 1 tsp. nutmeg, grated
  • Powdered vanilla

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  1. Heat mixture of low fat milk, vanilla bean, cloves, vanilla extract, and Sai-gon cinnamon; simmer for 10 minutes. Set aside.

  2. Whisk the eggs; then whisk into the warm milk mixture.

  3. Let this steep and cool, then strain.

  4. Add remaining ingredients to this cool mixture.

  5. Finish with a nice shaving of nutmeg, vanilla, and even more cinnamon if desired.

For more recipes visit the Dannon Oikos site.

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