Luscious, and very similar to store-purchased egg nog…without all the fillers and carbs.
Egg Nog (low carb)
8 servings // 248 calories, 2 net carbs
2 cups unsweetened almond or macadamia milk
2 cups grass-fed heavy cream
1 cinnamon stick
1 teaspoon freshly-grated nutmeg
6 organic pasture-raised egg yolks
1/2 cup Swerve confectioners sweetener
2 teaspoons vanilla extract
1/2 cup dark rum or bourbon
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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 and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
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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 nut milk, cream, cinnamon stick, and nutmeg to a saucepan and simmer for 10 minutes. Set aside.
Combine egg yolks and sweetener in bowl. Whisk until light and fluffy.
Temper the hot egg/sweetener mixture by adding the hot milk very slowly to the egg yolk mixture, whisking constantly.
Return the egg nog to the saucepan, and cook over medium heat for 10 minutes, or until nog reaches 160 degrees and coats the back of a wooden spoon. Remove from heat and sieve into a mixing bowl. Store in vanilla and rum. Cover and refrigerate.
Note: if you want your egg nog thicker, add 1/4 teaspoon xanthan gum, whisking until thickened.
To serve, stir well and sprinkle with cinnamon or nutmeg.
*Yacon syrup is low on the glycemic index, because about half the carbs are indigestible fiber. The flavor is in the caramel direction, so it’s delicious in this recipe.