Ingredients
Method
- Beat your yolks, until light yellow in color. Add monk fruit in a tbsp at a time, beating constantly until dissolved. Set aside.
- In a medium saucepan, combine your almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil. Remove from heat immediately once it starts to boil. Stir in your vanilla extract.
- Temper your egg yolks: While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a very thin stream.
- Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F. Do not let it boil.
- If you want to add rum, add it now.
- Pour your eggnog into a bowl or bottle. Cover and refrigerate for 3-4 hours, until cold, or longer until ready to serve.
Nutrition
Notes
*NET carbs: 2.3g