Sugar-free Eggnog
Servings 4
Ingredients
- 2 C Unsweetened Almond Milk
- 1 C Heavy Cream You can try subbing half and half to make it lighter
- 4 Egg Yolks
- 1/3-1/2 C Powdered Sweetener of Choice I used a powdered monkfruit blend
- 1 t Vanilla
- 1/2 t Rum extract, optional
- 1 t Ground Nutmeg
- 1/4-1/2 t Cinnamon
- 1 pinch Salt
Instructions
- This sugar-free eggnog recipe is creamy, cozy, and made with almond milk, heavy cream, egg yolks, warm spices, and sugar-free sweetener. (that whisk looks huge)
- In a medium saucepan, combine the unsweetened almond milk, heavy cream, nutmeg, cinnamon, and salt.
- Warm the milk mixture over medium-low heat until hot, but not boiling.
- Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Continue whisking in a little more warm liquid, then pour the tempered egg mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the eggnog slightly thickens and coats the back of a spoon. Do not let the mixture boil.
- Remove from the heat and stir in the vanilla extract and optional rum extract. Allow the eggnog to cool slightly, then transfer to a jar or covered container. Refrigerate for at least 2 to 3 hours before serving.
- Stir well before serving and top with extra nutmeg or cinnamon if desired.
