Why is it that we only start to think of EggNog around this time of year?
It isn’t complicated to make and the creamy goodness taste great anytime. But, alas, it is November and I am thinking about EggNog once again. This year I have changed up my old standby recipe to reflect my new Sugar Free passion.
The recipe that follows will make about 1 quart but can be doubled for large families, Holiday gatherings or just to drink yourself.
Here is what you will need:
2 cups of Almond Milk or regular milk of your choice
1/2 tsp of cinnamon or pumpkin pie spice
1 1/2 tsp vanilla
6 egg yolks
4 Tbls Sweet Blend (or sweetener of your choice)
Dash of pure stevia extract if you like extra sweetness
1 cup heavy whipping cream
2 more cups of Almond Milk
Start with pouring 2 cups of Almond Milk (Check out how to make your own here) into a saucepan along with cinnamon and/or pumpkin pie spice and heat on med-low until it comes to a gentle boil.
Separate the yolks from 6 eggs and put in separate bowl or pitcher. Mix sweetener in with the eggs.
Remove saucepan from heat and gently ladle hot milk into egg mixture while gently whisking constantly. You will want to do this step nice and slow so that your eggs don’t curdle.
After it is all incorporated, return to stove on low heat and heat for 3 to 4 minutes more. DO NOT BOIL!
Remove from saucepan and chill in refrigerator for 1 hour.
Once chilled, add the vanilla, 1 cup of heavy whipping cream and two more cups of Almond milk. I like to blend it all in a blender at this point to fully incorporate the egg mixture but this step is not required if you don’t feel like you need it.
Taste for sweetness and add more if desired.
Serve hot or cold… and with or without Rum!
For THM’s, this drink is a solid S and you will want to stick with almond milk and your no-calorie sweetener of choice. If you prefer to make with with Sugar, you will want to add 2/3 cup… my kids really like it that way.