Almond Milk Eggnog

Almond Milk Eggnog

INGREDIENTS

  • 4 large eggs
  • 2 large egg yolk
  • 1/2 cup granular Swerve Sweetener (or 1/4 cup Swerve and 1/4 tsp liquid stevia extract)
  • 1/4 tsp salt
  • 4 cups unsweetened almond milk use hemp milk for a nut-free version
  • 2 1/2 tsp vanilla extract divided
  • 1/2 tsp ground nutmeg
  • 1/2 cup whipping cream use coconut whipped cream for dairy-free
  • 1 tbsp powdered Swerve Sweetener
  • Whiskey rum, or brandy, if desired (you can also use rum extract)

INSTRUCTIONS

  1. Whisk eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in almond milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).

  2. Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
  3. Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.
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