Best Eggnog

About

This eggnog version is so warm and rich. I made it light on the spices so feel free to amp it up! It is very easy to make and dark liquors do not have carbs or any added sugars so they are ok to enjoy on the Keto diet, but adding bourbon is optional. We used freshly grated nutmeg, which is so much better than the pre-ground version.

What alcohol goes into eggnog?

Eggnog is traditionally made with bourbon or rum. Make sure to choose plain liquor (no flavored or spiced rums). However, you may include other light or dark spirits depending on your tastes and alcohol tolerance. If you like the subtle flavors of rum, use rum flavored extract instead of alcohol for a virgin recipe.

Flavoring a basic eggnog recipe

Remember, this is a simple Keto eggnog recipe that can be modified or added to. If you want to make the eggnog sweeter, add liquid stevia drops. You can add other spices or integrate any traditional family recipes. Other low-carb non-dairy milk includes coconut, soy, and oat milk.

Is this recipe vegan?

If you need this to be dairy-free replace the heavy cream with equal parts coconut milk or almond milk.

Please note, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).

Ingredients

6 large raw egg, yolk
¾ cup the ultimate sugar replacement granular by swerve
⅛ teaspoon cinnamon
1 cup heavy cream
⅛ teaspoon nutmeg
1 ½ teaspoon vanilla extract
2 tablespoon bourbon
2 cup almond milk
1 3 cloves spices whole cloves

Instructions

Add the egg yolks and sweetener to a bowl. Beat together using a whisk until they become lighter in color.
In the meantime, combine the almond milk and spices together in a medium-sized saucepan. You want to choose a pan that is large enough to combine all the milk and the egg mixture together. Heat the milk until steamy, but not boiling.
Slowly whisk in the hot milk into the eggs to temper them. Then add the milk mixture back into the saucepan. Cook it on medium-low heat.
Continue cooking and stirring the milk constantly until the milk coats the back of a spatula. Do not let the milk boil or else all the eggnog will curdle!
Strain the eggnog to remove the spices. Add the vanilla and bourbon (optional). Serve hot with a sprinkling of spices!