Ingredients

The following ingredients have 4 Servings
  • 1 cup milk
  • 1 1/2 cups half and half (or heavy cream)
  • 1/2 cup Torani Sugar-Free Almond Roca Syrup
  • 3 egg yolks
  • 1/4 cup rum (or bourbon, more or less to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (plus more for serving)

Instruction

  • Stir together the milk, 1/2 cup of the half and half, and the Torani Sugar-Free Almond Roca Syrup in a dutch oven over medium-low heat stirring occasionally. Cook for 15 minutes, being careful not to bring to a boil. Remove from heat.
  • Beat the eggs in a large bowl. Gradually stir half of the hot milk mixture into the egg mixture, and then add the egg mixture to the remaining hot milk mixture in the Dutch oven.
  • Cook over medium-low, occasionally stirring for 20 to 25 minutes. The temperature should reach 160° F. Strain and add in the rum, vanilla, and cinnamon. Whisk to combine.
  • Cover and chill for 1 hour.
  • Beat the remaining 1 cup of heavy cream with an electric mixture over high until soft peaks form.
  • Serve the eggnog with a dollop of whipped cream and a sprinkle of cinnamon.