Low Carb Almond Milk Eggnog

• Refrigerated

  • 4 cups Almond milk, unsweetened
  • 2 Egg yolk, large
  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/2 cup Swerve sweetener
  • 1 tbsp Swerve sweetener, powdered
  • 2 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Whipping cream

• Beer, Wine & Liquor

  • 1 Whiskey

Found on alldayidreamaboutfood.com

Description

Ingredients

• 4 large eggs
• 2 large egg yolk
• 1/2 cup Swerve Sweetener (or 1/4 cup Swerve and 1/4 tsp liquid stevia extract)
• 1/4 tsp salt
• 4 cups unsweetened almond milk, cashew milk, or coconut milk
• 2 1/2 tsp vanilla extract, divided
• 1/2 tsp ground nutmeg
• 1/2 cup whipping cream (use coconut whipped cream for dairy-free)
• 1 tbsp powdered Swerve Sweetener
• Whiskey, rum, or brandy, if desired (you can also use rum extract)

Directions

• Whisk eggs, yolks, sweetener and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).
• Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
• Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.

Nutrition