Keto Eggnog

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 252kcal

Cream + spices. Combine almond milk (2 cups), heavy cream (2 cups), whole cloves (3), ground cinnamon (1/2 teaspoon), and ground nutmeg (1/4 teaspoon) in a small saucepan. Bring mixture to a boil, then remove from heat and set aside.
Eggs. In a large bowl, combine the egg yolks (6) and sugar (3/4 cups) using an electric mixer until fluffy and the sweetener has dissolved. With the mixer on, slowly add very little at a time of the milk/cream combo to the egg yolks.
Warm. Once combined, pour contents of the bowl into the saucepan and bring to a simmer for about 3 minutes, stirring constantly. Don't allow this to boil.
Chill. Remove cloves (I do this with a spoon) and place eggnog in the fridge to cool for at least an hour.
Final touches. Add the vanilla extract (1 1/2 teaspoons) and light rum (1 1/4 cups). Top with cinnamon and nutmeg and enjoy!

The exact serving size for this keto eggnog will vary based on the size of your egg yolks and the amount you cook the liquid down. I was able to make 5 3/4 cups of eggnog with this recipe, which would mean a serving size is equal to about 1/2 cup.

*Recipe Adapted from the "traditional Eggnog" recipe on Allrecipes.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com