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I Can't Believe it's Sugar-Free Eggnog
I Can't Believe it's Sugar-Free Eggnog
Tis the season for eggnog, but what about all that sugar? Never fear! Shirley Bovshow is whipping up a version that is low-carb, sugar-free, delicious, and won't spike your blood sugar.
I Can't Believe it's Sugar-Free Eggnog
Shirley Bovshow
Approximately 220 calories per 1/2 cup serving and 2 net carbs.
Ingredients:
2 cups of Unsweetened Almond Milk (or other low carb milk substitute)
2 cups of Heavy Cream
6 Egg yolks
1/2 cup to 3/4 cup of sugar substitute. (My favorite is Allulose but Monk fruit with Erythritol works well also)!
1 Cinnamon Stick
1 teaspoon of Vanilla extract
1 teaspoon nutmeg
Directions:
1. Start by combining the almond milk and heavy cream with the cinnamon stick, nutmeg, and salt. Whisk on medium heat to simmer. Don’t boil. Take off heat and allow to cool for a few minutes.
2. Separate the 6 egg yolks and beat with the sugar substitute until light yellow and creamy. Start with a half cup of sweetener and adjust for more if you like sweeter eggnog.
3. When the eggs and sweetener are creamy, TEMPER the eggs by adding small ladles of the hot milk while whisking the eggs to keep them from curdling.
4. Use a mixer on low or a hand whisk. Continue tempering until you mix in most of the milk.
5. Return the milk and egg mixture to the pot and simmer under low heat for a few minutes or until the mix is at 160* degrees (for egg safety). Don’t over-cook or the eggs will begin to solidify and curdle.
6. Take off the heat and add 1 teaspoon of vanilla extract and any alcohol that you may want to add.
7. Cover with a plastic wrap and place the eggnog in the refrigerator. The flavors will meld after a few hours.
*If the eggnog is too thick to your liking, add a few tablespoons of the almond milk and mix it in.
Top with some fresh nutmeg before serving!
** I love to mix in a splash of whole milk Kefir for a sweet and tangy flavor!
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