A classic, reinterpreted in a low carb version. Rich, thick, delicious.
The Online Etymology Dictionary states that the term “egg nog” is an American term introduced in 1775, consisting of the words “egg” and “nog”, with “nog” meaning “strong ale”. The first example of the term “eggnog” was in 1775, when Maryland clergyman and philologist Jonathan Boucher wrote a poem about the drink which was not published until 30 years after his death: “Fog-drams i’ th’ morn, or (better still) egg-nogg, / At night hot-suppings, and at mid-day, grogg, / My palate can regale…”
Low Carb Egg Nog
Serves 8 // with whiskey—322 calories, 1g net carbs
without whiskey—252 calories, 1g net carbs
2 cups organic heavy cream
2 cups unsweetened almond milk (I use Kirkland vanilla almond)
1/2 teaspoon cinnamon
3 whole cloves
6 large pasture-raised egg yolks
1/4 cup Swerve confectioners sweetener
1/4 teaspoon liquid stevia
2 teaspoons pure vanilla extract
1/4 teaspoon xanthan gum
Freshly grated nutmeg for garnish
8 ounces whiskey, brandy, or rum (optional)
Add heavy cream, almond milk and spices to a medium saucepan and simmer for about 8-10 minutes to infuse. Remove from heat and set aside.
Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer, beat until light, fluffy, and the sweetener has dissolved.
Add the hot milk mixture little by little to the egg mixture while whisking constantly.
Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160 degrees and coats the back of a wooden spoon. Remove from heat and pour through a sieve onto a medium mixing bowl. Stir in vanilla. Add the xanthan gum and whisk using an immersion blender or other high-speed tool just until eggnog has thickened. Cover and transfer to the refrigerator to chill.
The eggnog will continue to thicken while chilling. Stir before serving, and thin it out with a little almond milk if too thick.
Serve with a grating of fresh nutmeg.