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Eggnog Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups almond milk Unsweetened
2 cups heavy cream
1 cinnamon stick
1 teaspoon nutmeg freshly grated, plus more for garnish
6 egg yolks
1/2 cup powdered erythritol We strongly suggest powdered
2 squeezes liquid sweetener optional
2 teaspoon vanilla extract or powder
1/2-1 cup dark rum or bourbon to taste optional
Directions:
Directions:
Add almond milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the yolks.

Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer (easier), beat them until light, fluffy, and most of the sweetener has dissolved (if using erythritol that is unpowdered, some granules will remain).

Gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks little by little to your egg mixture while whisking constantly, so your eggs don't curdle.

Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C and coats the back of a wooden spoon. Remove from heat and sieve onto a medium mixing bowl. Stir in vanilla to taste. Cover and transfer to the refrigerator to chill.

Your eggnog will continue to thicken while chilling. So give it a good stir right before serving, and feel free to thin it out with a little nut milk until desired consistency is reached. Add alcohol before serving if desired. Sprinkle with more nutmeg for garnish.
Personal Notes:
Personal Notes:
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