Excellent Eggnog (THM-S

• Vegetarian
• Gluten free

• Refrigerated

  • 2 cups Almond milk, unsweetened
  • 6 Egg yolks

• Baking & Spices

  • 1 tsp Nutmeg, ground
  • 1 pinch Salt
  • 1/2 cup Sweetener that measures like sugar, granulated
  • 1/4 tsp Vanilla

• Dairy

  • 1 cup Heavy cream

Found on countrygirlcookin.com

Ingredients

• 6 egg yolks
• 1/2 cup granulated sweetener that measures like sugar (Erythritol/Xylitol/ Swerve)
• 1 cup heavy cream
• 2 cups unsweetened Almond milk
• 1 teaspoon ground nutmeg
• pinch of salt
• 1/4 teaspoon vanilla

Directions

• In large bowl, whisk egg yolks and sweetener until creamy. Set aside.
• In saucepan, mix heavy cream, almond milk, nutmeg and salt. Bring to a simmer, stirring often.
• Slowly pour the milk mixture into the eggs (a little at a time), whisking quickly so you dont cook your eggs. Do this until all the hot milk is mixed in.
• Pour it all back in the saucepan over low heat and stir for 3-5 minutes. You dont want this to boil, otherwise your eggs will scramble.
• Remove from heat and add vanilla. If youre worried you cooked it too long, you can always strain your eggnog.
• Pour eggnog in a drink pitcher (I used a quart jar) and chill in the fridge!