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EGGNOG
If you don’t like raw eggs in your eggnog, this is a great option. Also, this recipe does not taste like eggs at all. I like this eggnog with rum, but if you are serving it to children as well, the non-alcoholic version would be good. This is a very easy recipe and even if you get a bit of scrambling happening with the eggs, sieving the mixture takes care of that, and, if need be, blend briefly in a blender before refrigerating. Thus, a foolproof method of making Eggnog and it could not be any easier! My husband loved it. We did add rum to ours and it was delicious - not boozy tasting.
If you do not have a double boiler, use a saucepan with some water in it and another smaller pot on top of it. Use medium heat or medium high heat. Homemade eggnog is the best - better than store-bought eggnog! Keep this traditional eggnog in the fridge.
Heavy cream or whipping cream makes this eggnog mixture very rich tasting.
6 eggs
Liquid sweetener to equal 2/3 cup sugar (150 mL)
2 cups low-carb milk of choice (500 mL)
1/2
tsp ground cinnamon (2 mL)
1/2
tsp ground nutmeg (2 mL)
1 cup whipping cream (250 mL)
Rum, dark or light, to taste (optional)
1 tsp vanilla extract (5 mL)
Pinch of salt
Dash of cinnamon for the top
In
double boiler (or two posts fashioned to be like one), combine eggs and liquid
sweetener. Whisk well. Add low-carb milk of choice, cinnamon and
nutmeg. Over medium high heat, whisk the
mixture often and when it reaches 160 degrees on a candy thermometer or when
very hot, remove from the heat. Stir in
rum, if using, vanilla extract and a pinch of salt. Run the mixture through a fine mesh
sieve. If you scrape the bottom of the
sieve, then be prepared to blend the mixture briefly in your blender, if
necessary. It should be liquid and
smooth. The mixture will thicken a bit in
the refrigerator.
Taste
and add more sweetener or spices, to your preference. Place in airtight container and chill in the
refrigerator. Serve in pretty glasses or
mugs with a dash of cinnamon on top.
Helpful Hint: Instead of ground cinnamon in the mixture,
you could add cinnamon sticks to the double boiler mixture for the flavor.
Yield: 4 servings
1
serving
342.6
calories
14.6
g protein
29.2
g fat
0.1 g fiber
4.7
g net carbs