Keep your festive fun low carb with this egg nog recipe. Creamy with a kick of rum, even Grandma will enjoy a glass of this.
I used a custard base recipe for this low carb egg nog recipe that just uses the egg yolks. There are a few recipes that involve whipping up the egg whites and adding them to the recipe, but I felt more comfortable with making this version.
To be honest, I’ve never really drank egg nog, so had to visit the shops for a few samples. All under the guise of research. There’s nothing like sipping egg nog in the morning and telling the Chief Taste “no judging,this is work”! I think that the name of egg nog had previously put me off as I had imagined the drink to be “eggy”.
Once I knew what I was aiming for, I reached for the rum and made a batch of delicious low carb egg nog. My biggest challenge was finding whole milk as most milk sold on the island is not fresh as we do not have dairy cows here. So, it’s imported and only available in a couple of supermarkets on a good day.
I did wonder about swapping the whole milk with coconut or almond milk but that would change the flavour and I was trying to keep the flavour as close as I could to the samples, I had enjoyed that morning. I probably did add more “nog” than the samples though. If you are not a big rum drinker,perhaps you should add half of the rum and test for taste.
If you don’t have rum, brandy would be a good swap. I’ve seen versions in the supermarket with Southern Comfort but would not be too keen on that. It also has more carbs than rum.
The recipe quantity is for 10 glasses. That’s normal polite people sized glasses and not my usual “pour it like a milkshake in a tumbler” portion.
A low carb version of the popular holiday egg nog drink
- 4 egg yolks
- 1/3 cup Erythritol low carb sweetener
- 2 cups Milk Whole
- 1 cup Cream heavy/whipping
- 1 cup Dark rum
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Cloves ground
- 1/4 teaspoon Nutmeg ground
Beat the egg yolks until golden
Add the erythritol and the vanilla and mix thoroughly.
In a saucepan, heat the milk and cream and gently bring to the boil.
Slowly add the milk to the egg mixture, whisking as you add.
Add the cinnamon and ground cloves.
Return the mixture to the saucepan on a medium heat and whisk until the liquid starts to gently thicken.
Remove from the heat and stir in the rum.
Pour into a jug and sprinkle the nutmeg on top.
Store in the fridge until cool and ready to serve.
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