Eggnog is a rich, creamy, and sweetened drink traditionally enjoyed during the holiday season, particularly at Christmas. It is made with milk, cream, sugar, whipped eggs, and spices such as cinnamon and nutmeg. Alcohol, such as rum, brandy, or bourbon, is often added for an adult version, but it can also be made non-alcoholic.
Origins of Eggnog
Eggnog’s origins trace back to medieval Europe, where a hot, spiced milk punch known as “posset” was popular among the wealthy. Over time, it evolved into eggnog, incorporating eggs and cream, and became a festive drink in the Americas. It was especially popular in the U.S., where readily available dairy and affordable rum helped establish it as a holiday tradition.
Flavor and Texture
- Flavor: Sweet, with hints of vanilla and warm spices like nutmeg and cinnamon.
- Texture: Thick and creamy, thanks to the whipped eggs and cream.
How It’s Served
- Cold or Warm: It can be served chilled, straight from the refrigerator, or gently heated for a cozy drink.
- Garnish: Often topped with a sprinkle of ground nutmeg, cinnamon, or whipped cream.
- Variations: Many modern recipes adapt the classic version with dairy-free ingredients, keto-friendly sweeteners, or alcohol-free options.
Lets dive into the recipe ,
Nutrition Facts (Per Serving)
- Calories: 260
- Fat: 22.9g
- Protein: 6.8g
- Total Carbs: 2.6g
- Net Carbs: 1.6g
ingredients
- 3 large eggs
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup keto sweetener (like erythritol, xylitol, or allulose, adjust to taste)
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg (plus extra for garnish)
- Optional: 1/4 to 1/2 cup rum, bourbon, or whiskey
Instructions
- Separate the Eggs (Optional, for extra frothiness)
- If you prefer a frothy texture, separate the yolks and whites. Beat the egg whites to soft peaks and fold them in at the end. Otherwise, leave the eggs whole for simplicity.
- Whisk the Egg Mixture
- In a medium bowl, whisk together the eggs and sweetener until fully combined and slightly thickened.
- Heat the Cream Base
- In a saucepan, combine heavy cream, almond milk, vanilla extract, cinnamon, and nutmeg. Heat over medium heat until it’s warm but not boiling. Stir occasionally to avoid scorching.
- Temper the Eggs
- Slowly pour about 1/2 cup of the warm cream mixture into the eggs while whisking constantly. This prevents the eggs from scrambling.
- Cook the Eggnog
- Gradually add the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 160°F or 70°C).
- Add Optional Alcohol
- Remove from heat and stir in the rum, bourbon, or whiskey if using.
- Chill or Serve Warm
- Serve warm immediately, or transfer to a container and chill in the refrigerator for at least 2 hours if you prefer cold eggnog.
- Optional Garnish
- Sprinkle with additional nutmeg before serving. You can also add a dollop of whipped cream for extra indulgence.
This Keto Eggnog is a rich, creamy, and flavorful holiday drink that’s easy to make and perfect for the festive season. By using heavy cream, unsweetened almond milk, and keto-friendly sweeteners, it retains the traditional taste and texture of eggnog while staying low-carb. The warm spices of nutmeg and cinnamon add to its holiday charm.
With only 1.6g net carbs per serving, it’s a guilt-free indulgence for those following a keto or low-carb lifestyle. The recipe is versatile, allowing for optional alcohol and the choice of serving it warm or chilled. It’s a delightful way to celebrate and stay on track with your dietary goals.
This keto eggnog is sure to become a holiday favorite in your home!
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