One of my favorite parts of the holidays is Egg Nog. And because I’ve been on Jorge Cruise’s Belly Fat Cure program all year and have eliminated high amounts of sugar from my diet, it meant it wasn’t looking good for having Egg Nog this year, well at least not the store bought variety. It didn’t help any when Jorge did a video with tips for surviving the holidays and his answer to Egg Nog was to just avoid it in general. Although it was meant as a tip for at holiday parties where it Egg Nog is being made by other people.
Not to let the season pass by without any Egg Nog, I went on the hunt for a recipe and came across several, but some seemed more complicated than I wanted to make it. Some called for Egg Nog flavored syrups that are sweetened with Splenda which is simply not an acceptable option for me. I tried a couple of recipes on a small one serving batches to try them out, but wasn’t really pleased with any of them. I did find one that seems to work the best. I found it on About.com. It also has a variation for those who don’t want to use eggs. The recipe calls for alcohol which I don’t always like in my Egg Nog and I decided to borrow Cinnamon from another recipe for Egg Nog I found and have liked this one the best.
My initial batch with the recipe I decided to try the easy way of making it first and just combined all the ingredients in my Kitchenaid Mixer and used the whisk attachment and let it go to town. The Egg Nog tasted great but I didn’t think it was creamy enough, so I decided for my next batch to try the suggestion to separate the egg yokes from the whites and beat them separately and whip the cream a little bit before combining them all together. This seemed to work better for me. The results are delicious. The recipe is below for those interested.
One of the things I’m happy about is that now I don’t feel restricted to only getting Egg Nog at the holidays. Since the ingredients are common enough, I can make this anytime. Since I was used to only buying store bought varieties in the past, this is a welcome ability as I may be interested in Egg Nog during the cold winter months of January and February too but have never been able to do it before due to the supermarkets not carrying Egg Nog beyond the holidays.
Sugar Free Egg Nog
4 Cups (1 Quart) Unsweetened Almond Milk
2 Cups (1 Pint) Heavy Whipping Cream
1/2 Cup Xylitol
Ground Nutmeg (Use to desired taste)
Ground Cinnamon (Use to desired taste)
1. Separate Egg Yokes From Egg Whites.
2. Beat Egg Yokes until light.
3. Beat Egg Whites until they form soft peaks.
4. Whip Heavy Cream until it forms soft peaks.
5. Combine Egg Yokes, Egg Whites, and Cream into one bowl.
6. Add Xylitol and Unsweetened Almond Milk.
7. Whisk ingredients together, careful not to overmix.
8. Add desired amounts of Nutmeg & Cinnamon to taste.
9. Pour into serving container.
1. Combine all ingredients except Nutmeg & Cinnamon into blender or stand mixer.
2. Blend or use Whisk attachment on Mixer on all ingredients.
3. Add in desired amounts of Nutmeg & Cinnamon to taste.
4. Blend or Whisk for a few seconds to mix in the Nutmeg & Cinnamon.
5. Pour into serving container.