Do you love egg nog, but don't love adding inches to your waistline? Well, my friend Susan McIntyre has mastered the art of making homemade low carb egg nog that will leave you feeling guilt free this holiday season. It is wonderful. You should try it.
Here's the recipe:
by: Susan McIntyre
*1 cup plus 1-2 Tbsps. Truvia
*1/2 tsp. salt
*1 qt. combo of unsweetened almond milk, cream and or little water
*Another 1 quart of the above (to add in after cooking)
*2 Tbspns vanilla extract
*1 teaspoon ground nutmeg
*2 cups heavy whipping cream
*Additional nutmeg, optional
In a heavy 4 qt. saucepan, whisk together eggs, truvia and salt.
Gradually add first qt. combo of milk/cream/water. Cook and stir over low heat until a thermometer reads 160- 170 degrees, about 30-35 minutes. Use flat flipper to keep scraping the bottom of the pan.
(If you heat up in your microwave first, it takes less time)
Pour into a large heat proof bowl; stir in the vanilla, nutmeg and second quart combo of milk/cream/water. Place bowl in an ice-water bath, stirring frequently until mixture is cool.
If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5 quart punch bowl. Sprinkle with nutmeg if desired. Yeild 3 1/2 quarts.