Festive Low Carb Eggnog – Keto Eggnog Recipe

Festive Low Carb Eggnog – Keto Eggnog Recipe

July 20, 2019 15 By William Morgan


Welcome all! Papa G here. Today I present
low carbohydrate festive eggnog. Now you can
enjoy this classic holiday beverage
without any guilt. It’s just as delicious
as the high carbohydrate version that only has a
fraction of the carbohydrates and sugars. Let me
show you what I mean. Here’s a comparison
of the macros of my eggnog recipe versus
a popular store bought version.
Notice that the serving sizes are
different; we’ll change that so they’re
equal.
Now with equal servings, you’ll see just
how beneficial it is to make your own
eggnog rather than buy it pre-made with
all that sugar. My version is very easy
to make. Let me show you how. We’ll start
by placing 8 egg yolks in a mixing bowl
and whisk until they’re nice and creamy.
For this recipe we won’t be using the
egg whites, but save them. I’ll have a
recipe idea for those in a future video.
To the yolks, whisk in a granulated sugar
substitute equal to 1 cup of regular
sugar. Whisk until everything is fully
mixed then set aside. With the heat still
turned off, add 2 cups of cold almond
milk to a sauce pot; 2 cups of heavy
cream; some ground cinnamon; ground nutmeg;
about 6 to 8 whole cloves; and we’ll
finish with just a bit of salt. Give that
a mix with a whisk. Now add the
sweetened egg yolks to the cold mixture
and mix again with a whisk to combine.
Turn the heat on and set to medium. Stir
continuously while our eggnog begins to
cook. I find this process much easier
than tempering the egg mixture with a
hot liquid. The key is to continue
stirring as it slowly heats. It’s not
necessary, but it helps to have a food
thermometer here. We want to bring our
mixture up slowly, to between 170 to 180
degrees Fahrenheit.
If you’re not using a food thermometer
you’ll see it begin to steam as it
reaches our desired temperature. Remember
to keep stirring as it heats. This may
take about 15 to 20 minutes. Once our
eggnog is fully heated, turn off the heat
and strain the eggnog to remove the cloves,
as we transfer it to a chilled Bowl or
container. This will help it cool a bit
quicker. Once it reaches room temperature,
we’ll add our final ingredients; some
vanilla extract and about a half a cup
of the spirit of your choice. I
personally like spiced rum for eggnog.
Cover and chill in the refrigerator for
at least two to three hours. When it’s
fully chilled, removed from the
refrigerator and give it a good mix. Most
all eggnogs require mixing before each
serving, so to make things easier you may
want to consider storing in a container
that you can shake, or do what I prefer.
I like using a blender to mix it up. It
seems to add a nice creamy froth to the
top. Pour into a festive cup. Garnish with
a cinnamon stick and a little nutmeg to
the top and enjoy! There you have it
folks! My low-carbohydrate festive eggnog. A very
keto friendly version of a great holiday
classic. I hope you enjoyed this video. If
you did, please like and consider
subscribing. I’ll have something new
every week. Thanks for watching and I’ll
see you next time!