Ingredients

The following ingredients have 6 Servings
  • 2 cups heavy whipping cream
  • 1 cup unsweetened plain almond milk ((Note 1))
  • 3/4 cup powdered erythritol sweetener
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Instruction

  • Separate Eggs: Separate yolks from whites (Note 3). Stir yolks in bowl until smooth, then set aside. Cover and refrigerate whites.
  • Heat Ingredients (Note 4): Add heavy whipping cream, almond milk, sweetener, and egg yolks to saucepan over medium-low heat. Stir nearly constantly until mixture reaches 160 F to pasteurize, 10 to 15 minutes. Mixture should not be hot enough to simmer.
  • Finish & Chill: Turn off heat. Whisk in vanilla extract, nutmeg, and cinnamon until well-mixed; they will not dissolve. Let stand to cool, then cover and refrigerate for at least a few hours or ideally overnight to chill.
  • Strain & Serve: When eggnog has chilled, use fine mesh to strain solids from liquid (Note 5), discarding solids. Pour eggnog into individual glasses and serve (Note 6), optionally with foamy egg whites (Note 7) or alcohol (Note 8).