Eggnog translates nicely to the Paleo-Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness.
Ingredients
- 2 cups unsweetened almond or cashew milk
- 2 cups heavy cream or coconut milk
- 1 cinnamon stick
- ¼ tsp nutmeg. freshly grated, plus more for garnish
- 6 egg yolks
- ½ cup xylitol, allulose or erythritol
- 2 tsp vanilla extract
- ½-1 cup dark rum or bourbon to taste
Directions
- Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 minutes to infuse, stirring constantly to avoid burning. Remove from heat and set aside.
- Combine yolks and sweetener to a large bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).
- Temper the hot mixture into the egg and sugar mixture- add the hot milks (very!) little by little to the egg mixture while whisking constantly, so the eggs don’t curdle.
- Add everything back to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until it coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve into a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
- The eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.