Keto No Dairy Eggnog
How to Make It
Step 1
Make sure your egg yolks are clean of any whites before adding them to a mixing bowl fitted with a whisk attachment. Whip the egg yolks at a high speed for several minutes; perhaps 5-7. Look for a light pale yellow and thickened yolks. Then, whip the powdered erythritol into the egg yolks, continuing until the sweetener dissolves and the eggs are thick and pale.
Step 2
Add almond milk to a medium-sized pot and begin heating it on the stove. Once the milk reaches a simmer, immediately take it off the heat. Turn your stand mixer back on to whip the egg yolks at a slow speed while you temper the eggs with the hot liquid. Pour a small amount of hot almond milk into the eggs while they’re whipping, then gradually add more until all the milk is poured in.
Step 3
Whip the hot liquid to release some of the steam. Then, pour all of the liquid back into your pot. Return the pot of eggnog to the stove, and season the eggnog with salt, nutmeg, clove, and vanilla extract. If you’re including alcohol or rum extract, also include it at this point. Continually stir and heat the eggnog over medium heat until the beverage reaches 150 degrees Fahrenheit, then set the eggnog aside to cool for drinking.
Ingredients
- Raw egg, yolk – 5 large
- Powdered Erythritol (Icing Sugar) – 1.5 tbsp
- Almond milk – 1.5 cup
- Salt – 0.13 tsp
- Nutmeg Ground – 0.25 tsp
- Cloves, ground – 0.13 tsp
- Vanilla extract – 0.25 tsp