DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Luxurious Eggnog

Prep: 5 min | Cook: 15 min | Total: 2 hrs 20 min | Servings:8..

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Luxurious Eggnog
Luxurious Eggnog
Luxurious Eggnog
Eggnog is one word. Did you know that? I didn't! I've always spelled it as two words! Wacky stuff!

When eating a low carb and sugar free way of life, sometimes it becomes reasonable to adopt meals, snacks, beverages or desserts that are outside the norm. Eggnog is something that I view as being a part of the winter season. However, it's actually quite delicious! It's a good way to get some healthy fats. It's also great as a base in protein shakes. Whisk some into your morning coffee or tea, for a different kind of taste sensation!

Most eggnog recipes use raw eggs. However, the store bought stuff is at least pasteurized. I'm picky, I suppose. I balk at raw eggs. Even my normal eggs that I eat for breakfast are famously overcooked. So, because I'm fussy ... and I don't mind making a custard base ... this thick and luxurious eggnog recipe is cooked!

I made it quite regularly when I was focused on a zero carb way of eating and wanted something different. I drank a lot of eggnog, that month!

Try it. Don't wait for winter. It's good ... year round!

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IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 1/2 cups (595g)  cream, heavy whipping2052.522012.517.50017.5
1 1/2 cup (360g)  almond milk, unsweetened (Buy Now) 67.55.2534.51.503
1/3 cup (67g)  'Swerve' or other sugar replacement (Buy Now) 000670670
1 each (12g)  vanilla bean, split lengthwise (or 2 tsp vanilla extract)23001001
1/2 tsp (1g)  cinnamon, ground2.47.01.04.81.5300.28
1/4 tsp (.5g)  nutmeg, freshly ground2.63.18.03.25.1100.14
1 dash (1g)  salt0000000
6 large (300g)  whole eggs42930133003
Totals (of 8 Servings):2577.1255.44g28.57g94.06g2.14g67g24.92g
Per Serving:322.1431.93g3.57g11.76g0.27g8.38g3.12g *

Method:

  1. Combine cream and almond milk in a medium sauce pan.
  2. Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream.
  3. Add the cinnamon and nutmeg. Then, bring the milk to a slow simmer.
  4. Remove the milk from the heat and whisk the sugar and salt into the milk. Make sure it dissolves.
  5. In a separate bowl, whisk the eggs well.
  6. Very very slowly, whisk the hot milk mixture into the eggs. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs.
  7. Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat.
  8. Stir consistently until the eggnog thickens. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture.
  9. Strain the eggnog.
  10. Chill!

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* Learn More: More about this recipe and nutrition ...

Comments

can I make egg nog a day before I need to drink? Thx u

  Virginia  12/27/2016

 (Reply)

---Reply posted by DJ on 12/27/2016
Absolutely! I used to make pitchers of it. It lasts about a week, chilled. Enjoy it! :-)

Cooked this just a bit too long and ended up with eggnog custard.  Will try again when I finish up the custard.  I let the temp get up to 170 F.  Next time will quit sooner.  It is nice to have a good custard recipe though I guess.  

 Katie  11/28/2016

 (Reply)

I just found this website-- great recipes! Thanks

I made this using coconut milk instead of almond milk, and it is delicious. We are having some family over for xmas eve, and this coupled with some vlc shortbread will be dessert. I let people add their own rum--or not. Good even without the rum.

 Nan  12/22/2014

 (Reply)

Hi, I'm looking at the nutritional panel on my whipping cream carton and it says "0" under carbs per cup. This is quite a difference from what you posted. Can it vary that much from brand to brand?

 Anne  12/10/2014

 (Reply)

I am a bit curious about egg substitutes, Ls. I’ve never used one. Do they thicken and have the same qualities as eggs? What are they made of? Any particular brand I should look at, should I ever decide to play with them? Thanks! <br /><br /> Roxana, most all standard pasteurized heavy creams float around 1/2 carb per tablespoon. The law allows producers to set the number to zero, if it’s below 1/2 a carb per serving. As a result, some producers list zero, others list 1 and some list >1. I’m sure there are some producers who have a slightly higher lactose content, which may get over 1 per tablespoon and they’ll list 2. As a general rule of thumb, assume all cream is 1/2 carb per tablespoon, or about 8 net carbs per cup. I hope this helps!

 DJ  11/30/2014

 (Reply)

---Reply posted by Marnie on 1/19/2015
Wow. Thank you. My heavy whipping cream lists 0, so I never count any. :/

... and to further add to the confusion, I put it in My Fitness Pal (where I track my foods), and I got ZERO carbs for 2.5c. organic heavy cream. MFP came up with 0 net carbs per serving. Do I just get to choose the one I like best? lol

 Roxana Lopez  11/29/2014

 (Reply)

I’m cofused about that heavy cream count. All of the heavy creams I buy list zero carbs per tablespoon. I went to Caloriecount.com and put in the 2/5 c. of organic heavy whipping cream, and got a total of 8.4 carbs, rather than the 17.5 shown in the recipe. The confusing part is that I never know what numbers to go with. How do they come out so differently on each analyzer app?

 Roxana Lopez  11/29/2014

 (Reply)

---Reply posted by Deb on 11/30/2015
Some calorie counters use a name brand to check calories. Many brands add thickeners. Dr. Atkins' Diet claims no carbs for heavy cream. If you check the label carefully or buy organic you should be able to find carb-free.

Make it with egg substitutes, it's delish!

 Js  11/28/2014

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Kerrey, I really don't know, but I can't imagine more than 5 or 6 days ...

 DJ  11/26/2014

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How long does this stay fresh in the fridge?

 Kerrey De Paoli  11/3/2014

 (Reply)

Whoops! Somehow, I managed to miss SEVERAL of the older comments on the recipe. I try and get to them all within a day or two, but … I clearly boo-boo’d on this one. Sorry! <br /><br /> Swinnett, it’s true … Swerve is zero net carbs. That’s actually not TOTALLY true, but it’s more or less true. A tiny percentage does have a blood sugar impact (more on some than others), but it’s pretty negligible. <br /><br /> Mary, absolutely! And … I’ve made a pumpkin eggnog ice cream many times … and it’s like a big frozen scoop of Thanksgiving in a bowl! Regarding Stevia in the Raw … I think Swerve is much better. Stevia in the Raw is bulked out with dextrose and/or maltodextrin, which is essentially glucose and … even though it’s lightweight and small … it’s also 100 on the glycemic index and a direct hit to blood sugars. I believe that stuff runs about 24 net carbs per cup and Swerve runs at zero (I think it’s actually closer to 7, but don’t quote me). <br /><br /> Amy, it’s about a 6 oz. serving. (3/4 of a cup or about 180 mL) <br /><br /> Lorrie … yep! Cream adds up, there is no doubt! <br /><br /> Tawana, yep … it’s a bit of a double-edged sword. Great to have around, but … it won’t be around for long! ;)

 DJ  9/18/2014

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Just an FYI, if you are concerned about the carbs in Swerve, don't be. ..it is a sugar alcohol which does not affect your blood sugar = 0 carbs!! :)

 swinnett  9/16/2014

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Just wondering; I love, love pumpkin eggnog. Is it possible to add some pumpkin purée to make it a Pumpkin Eggnog? (What about a pumpkin custard ice cream??) Also I'd just like to mention that you can buy a large bag of Stevia in the Raw at the grocery store. It's less than 1/2 gram of carbs per serving. Way lower than Swerve. Thanks!!

 Mary  9/15/2014

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How many oz per serving? Thank you!!

 Amy  3/16/2014

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Ouch! Rude awakening for me. All those little tablespoons of heaving cream add up. Still sounds delicious, but at a glance and in my state of denial, I would have guessed the carbs at less than a third of that. No wonder I get in trouble.

 Lorrie  2/19/2014

 (Reply)

I made this a few weeks ago and all I can say is DELISH! I used some Equal packs in mine (to cut back on the carbs) and it was GREAT!!!! I couldn't stop drinking it though which was a bad thing. Next time I will definitely drink it in moderation. :-)

 Tawana  1/12/2014

 (Reply)

LeAnne, almost certainly. I make coconut ice cream quite often and the process is very similar. It has a somewhat translucent look to it, which is a little odd, but it tastes great. The obvious drawback is ... it tastes like coconut! So, while it technically "works" in the sense that it's a thick and sweet beverage, it's also likely in need of a name change ... to "Coconut Eggnog" ... Still tasty, but it would be hard to ignore the difference in taste. I hope this helps! :)

 DJ  1/12/2014

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Could I use coconut milk instead?

 LeAnne  1/12/2014

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Hi Kim. Sure can! The big trick is just making sure that your sweetener is fully dissolved. That's it!

 DJ  1/12/2014

 (Reply)

Could you use the same ingredients for an un-cooked eggnog? Raw eggs don't bother me.

 Kim  1/12/2014

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Wow is all I can say, this has changed my life....I can have eggnog again!! This is wonderful cold with a little rum, but also great hot right out of the pot with a splash of toasted caramel whiskey, so good!

 Deanna  12/13/2013

 (Reply)