Tired of all the high-sugar holiday drinks?
Yeah, me too.
Also, do you realize how simple eggnog is to make?
Yeah, me either.
Tired of all the high-sugar holiday drinks?
Yeah, me too.
Also, do you realize how simple eggnog is to make?
Yeah, me either.
No, seriously, I had no idea how quick and easy eggnog was until I began avoiding sugar and couldn’t buy the store-bought eggnog.
If you’ve never tried it, this is your year! You can make unlimited amounts of eggnog and drink it daily over the holiday season.
So, let’s talk eggs. If you’ve followed me for any length of time you know I have my own chickens. They lay beautiful eggs but, sadly, eggs are a seasonal food. My hens stop laying for much of the winter and start up again in the Spring. So, that means I have to use other people’s eggs during Christmas time.
I don’t trust other people’s eggs. So, this recipe cooks the eggs to 150˚ for a minute to make sure that any pathogens are killed. I probably wouldn’t do this step if it were my own eggs because I know how they’re fed and handled.
I used Lakanto sweetener – it’s my favorite, by far. But, you can use whatever sweetener you like best. Gentle Sweet from Trim Healthy Mama tastes great too.
Don’t forget the fresh ground nutmeg. It makes all the difference.
Enjoy!
Low-carb Eggnog
- Total Time: 20 minutes
- Yield: 4-6 servings
Ingredients
4 cups almond milk, plain, unsweetened
6 large egg yolks
3/4 cup Lakanto or sugar alternative equal to 3/4 cup
1 cup heavy cream
1 tsp vanilla
1 ½ tsp rum extract
½ tsp fresh ground nutmeg
Instructions
In a blender, combine milk with egg yolks and sweeteners.
Blend well.
On the stovetop, heat the blended ingredients, stirring constantly until thermometer reaches 150˚. Keep at that temperature for 1 minute.
Return to blender, add heavy cream, extracts and nutmeg.
Blend well.
Refrigerate until thoroughly chilled.
Serve with fresh whipped cream and more grated nutmeg.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: drinks