Low Carb Eggnog Latte
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 minutes. Look for light pale yellow and thickened yolks. Then, whip the powdered erythritol into the egg yolks, continuing until the sweetener dissolves and the eggs are again thick and pale.
Step 2
Add almond milk and heavy cream 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 milk and cream into the eggs while they’re whipping, then gradually add more until all the liquid 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, vanilla extract, and rum extract. If you want to leave out the rum taste entirely, omit the rum extract. Continually stir and heat the eggnog over medium heat until the beverage reaches 150 degrees Fahrenheit, then set the eggnog aside to cool temporarily.
Step 4
Since you’re making a hot latte, you can keep the eggnog warm. To make one eggnog latte, brew 4 fluid ounces (or more) of coffee into a large 12oz mug or bigger. After the coffee is brewed pour 4 fluid ounces of egg nog into the coffee, then use a milk frother to quickly blend the two components together. In a separate, heat-safe cup or container, heat 4 fluid ounces of heavy cream in a microwave for only 30 seconds just to warm it up. Use your milk frother again to froth the cream for about 30 seconds before pouring it into the top of your coffee mug to complete the latte. Sprinkle cinnamon or nutmeg on top of the latte to complete it.
Ingredients
- Raw egg, yolk – 5 large
- Powdered Erythritol (Icing Sugar) – 0.75 tbsp
- Almond milk – 0.5 cup
- Cream Heavy Whipping – 0.25 cup
- Salt – 1 dash
- Nutmeg Ground – 0.13 tsp
- Cloves, ground – 0.13 tsp
- Vanilla extract – 0.13 tsp
- Rum extract – 0.13 tsp
- Coffee – 8 fl oz
- Cream Heavy Whipping – 0.25 cup