Serve this low carb eggnog at your next holiday gathering to please all of your guests. It’s much easier to make then you would think and tastes SO much better then the store bought stuff!
My first experience with eggnog was when I was in elementary school. My class went to a nursing home to pass out holiday cards. While we were there, we were given eggnog in little medicine cups. It was terrifying! Not only was this nursing home a pretty bad one, but I was convinced that they were trying to drug me with the eggnog!
I mean come on, it tasted like medicine and was served in a medicine cup!
After that day, I swore off nursing homes and eggnog. I just KNEW that I would never like either.
Now, fast forward 25 years or so, and I have been working in a nursing home for going on 11 years. I love my job and I absolutely love serving this population of people. It’s so rewarding to help the people who have spent their lives caring for others.
So, I figure if I can change my mind about nursing homes then maybe it was time for me to revisit my opinion on eggnog too!
The recipe I came up with is a sweeter eggnog, with less of that medicinal taste that I remember from my first experience. It’s nice and frothy, plus the yolks are cooked – because the thought of drinking raw eggs is way too icky me. *not to say that I haven’t eaten the equivalent in raw cookie dough 😂, but drinking them just seems wrong!
For some reason I thought this recipe would be really tough to execute – I mean otherwise people would always make homemade eggnog over store bought, right?
Totally wrong! it cooks up in a cinch and is VERY forgiving to errors (AKA – my kind of recipe!)
So, as it turns out I actually do like eggnog, and in fact – I’m not the only one! My youngest son Lucas would drink it at every opportunity. He calls it cinnamon milk because of the spices 🙂
Ingredients and substitutions
The ingredients for this Eggnog are pretty standard. If you want to keep this dairy free, you can swap the heavy cream for canned coconut milk, or just replace it with more almond milk.
I like to use confectioners erythritol to sweeten this Eggnog because it has no aftertaste and it is fine enough that you don’t have to worry about it recrystallizing when the eggnog is chilled. However, you can swap with the sweetener of your choice.
Be sure to check out these other great recipes from This Mom’s Menu:
- Combine the almond milk, heavy cream, 3 tbsp of the erythritol, seasonings, and vanilla in a medium saucepan over medium heat. Cook, stirring frequently until the mixture just begins to simmer.
- While you are waiting on the cream mixture to simmer, separate the egg whites from the yolks. In a medium bowl, whisk the yolks until they are creamy and light yellow.
- Once the cream has begun simmering, remove it from the heat and slowly add about 1 cup to the egg yolks to temper them and prevent them from scrambling. Add it in very slowly, whisking vigorously the entire time.
- Add the egg yolk and cream mixture back to the saucepan with the rest of the cream and bring back just to a to a simmer, stirring continuously. As soon as it simmers, remove from heat, transfer to a bowl and refrigerate. *If you notice that your eggs have scrambled slightly. Simply allow them to cool and then run them through a blender before moving on to the next step.
- While the egg yolk mixture is cooling, beat the egg whites plus the remaining 1 tbsp of erythritol in a clean glass or metal bowl, using an electric mixer, until soft peaks form.
- When the egg yolk mixture has cooled completely, combine it with the egg whites and gently whisk until well combined. You can serve immediately or store in the fridge for later.
- You may also choose to add about 2 oz of bourbon to each serving.