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| Even people who didn't like eggnog, liked this one. People who like spiked eggnog, said this was the best they had ever tasted. |
3 large eggs, separated (I use organic)
3/4 cup Lakanto Classic sweetener
1 1/2 cups almond milk
1/2 cup bourbon
1/4 cup dark rum
1/4 cup cognac or brandy
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg (I use organic)
Sea Salt for garnish
whipped cream for garnish
additional nutmeg for garnish
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| I used a Jefferson brandy, Hennessy cognac and a Hawaiian dark rum. |
Bring a couple of inches of water, in a sauce pan, to a boil. Reduce the heat to low. Place a medium/large bowl over the saucepan. (Make certain that the bottom of the bowl is not touching the water.) Add the egg yolks and half of the sugar to the bowl. Whisk for 5 minutes, until the mixture is pale yellow and smooth.
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| Bowl resting on saucepan. |
Gently stir the egg whites into the yolk mixture. In a small/medium bowl beat the heavy cream, until thickened. Fold the cream and nutmeg into egg mixture. Refrigerate until THOROUGHLY chilled. (Two hours to overnight.) Whisk or stir before serving. Pour desired portions into serving glasses. Sprinkle each serving with a tiny pinch of sea salt. Top with a small dollop of whipped cream and sprinkle with a dash of nutmeg. Enjoy!
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| An Impressive holiday libation. |
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| Using a large (8 cup) measuring cup makes it easier to pour the eggnog into a pitcher or bottles for gift giving. |
I created this recipe, because I was asked to make it for our family Christmas Eve gathering....I admit that this is the first (and only) spiked eggnog that I have ever liked. (Others taste yucky to me!!!) The secret ingredient, sea salt, accents the liquors very nicely and helps make this nog less rich than others.
Nutritional info per serving (without garnish) approximately:
107 calories ~ 6.15 grams fat ~ .52 grams net carbs ~ 2.4 grams protein
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