My Low Carb Eggnog
Makes 6 servings (1/2 cup)
4 egg yolks
1 cup heavy cream
1-1/2 cups unsweetened coconut or almond milk
1/2 cup water
3 tablespoons granulated erythritol, divided (I used LaKanto Monkfruit sweetener)
1/8 teaspoon fine sea salt
1 tablespoon vanilla extract
1/4 - 1/2 teaspoon Thick-It-Up (or xanthan gum)
1/2 - 3/4 teaspoon nutmeg
A pinch of allspice
1/2 teaspoon mace
Bourbon or rum to taste (optional)
1. Add 1 tablespoon of the sweetener to the egg yolks in a small bowl. Beat until the egg yolks are light in color.
2. Meanwhile, in a heavy saucepan, whisk together the cream, coconut or almond milk, water, salt, and the remaining 2 tablespoons sweetener. Heat over medium-low heat until the mixture begins to bubble around the edges, stirring occasionally. With a ladle, pour about 1/4 cup of the hot mixture into the egg yolks while whisking. Repeat with another 1/4 cup hot mixture, then pour the tempered eggs into the milk mixture and whisk to combine. Heat over low heat for about 5 minutes until slightly thickened, stirring constantly (do not boil).
3. Sprinkle the Thick-It-Up (or xanthan gum) a little at a time, whisking constantly. Cook and stir until mixture thickens and coats the back of a spoon.
4. Remove from heat and pour into a blender. Add the vanilla, nutmeg, allspice, mace and alcohol (if using). Blend to combine. Cool before serving. (Mixture will thicken a bit more as it cools.) Store in the refrigerator for up to 2 days.
Nutritional Information per 1/2 cup (no alcohol): 193 calories, 5.3 g carbohydrate (0.5 g dietary fiber, 0.4 g sugars, 6 g sugar alcohols), 18.6 g total fat (10.5 g saturated fat, 0 g trans fat), 194 mg cholesterol, 99 mg sodium, 153.7 mg calcium, 46 mg potassium, 146 mg Vit A, 2.9 g protein. Net carbs per serving: 4.8 grams
Recipe and photo by Kathy Sheehan, copyright 2017
All Rights Reserved. Please do not duplicate without the author’s permission.
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