Ever find yourself standing in front of a dairy case, pulling out a carton of egg nog, wondering how you got there? After all, you just came to the store to get some produce! With the holiday music playing gently above, pumpkins on stands throughout the store, and the bakery laden with breads and gourds everywhere...your subconscious may have reminded you to this little fact: egg nog is in stock!! However, just slide over to the milk and cream, grab some pumpkin puree, and stock up on the seasonally appropriate aromatic spices. Why? Well, you can make a low carb Classic Egg Nog or Pumpkin Egg Nog that can make this festive time a little less guilty!
Ingredients
Servings: 5 Cups
Prep Time: ~1hr
Classic Egg Nog
3 Cups Whole Milk
1 1/2 Cups Water, set aside 1/2 cup
2 Tsp Vanilla Extract
1 1/2 Tsp Nutmeg, Ground
1 Tsp Cinnamon, Ground
1/2 Cup Sucralose (Splenda)
4 Egg Yolks
3 1/2 Tsp Corn Starch
1/2 Cup Heavy Cream
Pumpkin Egg Nog
5 Cups Classic Egg Nog (above)
1/2 Cup Pumpkin Puree
1 Tsp Allspice
1/2 Tsp Cloves, Ground
1/3 Tsp Ginger, Ground
1/4 Tsp Turmeric, Ground, for coloring
Classic Egg Nog
3 Cups Whole Milk
1 1/2 Cups Water, set aside 1/2 cup
2 Tsp Vanilla Extract
1 1/2 Tsp Nutmeg, Ground
1 Tsp Cinnamon, Ground
1/2 Cup Sucralose (Splenda)
4 Egg Yolks
3 1/2 Tsp Corn Starch
1/2 Cup Heavy Cream
Pumpkin Egg Nog
5 Cups Classic Egg Nog (above)
1/2 Cup Pumpkin Puree
1 Tsp Allspice
1/2 Tsp Cloves, Ground
1/3 Tsp Ginger, Ground
1/4 Tsp Turmeric, Ground, for coloring
Classic Egg Nog: Place eggs in a small bowl. In a large saucepan, heat the milk, 1 cup of water and sugar on low-medium (~10min). Ladle shallow spoonfuls of the heated liquid into the eggs, and whisk quickly until egg yolk mixture is heated. While continuing to stir, pour the egg yolk mixture into the heated milk and raise the heat to a medium boil (~5-8min). Thoroughly mix the starch into the 1/2 cup of water, and pour into the saucepan. Allow to bubble for 2-3 minutes and reduce heat; mixture will thicken slightly. Keep at a low heat and whisk in all of the spices. Remove from heat and allow to rest (~25-30min). Note - If the eggs cook, use a sieve to filter out the particles.
In a separate mixing bowl, whip the heavy cream until soft peaks form, not stiff whipped cream. While gently whisking, ladle in full spoonfuls of the slightly warm liquid until fully integrated with the cream. When room temperature, store in a serving carafe covered with plastic wrap, or in an airtight container. Chill the egg nog for a couple of hours before serving (I allow to rest overnight). Shake or mix, pour into serving glasses, sprinkle with nutmeg, and enjoy!!
Pumpkin Egg Nog: Combine the pumpkin and spices with the milk, sugar, and water. Follow the remaining instructions for the Classic Egg Nog.
Either version makes for a great addition to a morning cup of coffee! Enjoy!!
Pumpkin Egg Nog: Combine the pumpkin and spices with the milk, sugar, and water. Follow the remaining instructions for the Classic Egg Nog.
Either version makes for a great addition to a morning cup of coffee! Enjoy!!
Nutrition Info (1/2 Cup):
Classic Egg Nog
Calories 119, Total Fat: 8.8g, Sat. Fat: 4.9g, Cholesterol: 107.7mg, Sodium: 40.9mg, Carb: 6.2g, Fiber: 0.2g, Sugars: 4.1g, Protein: 3.7g
Pumpkin Egg Nog (1/2 Cup):
Calories 124, Total Fat: 8.8g, Sat. Fat: 4.9g, Cholesterol: 107.7mg, Sodium: 41.4mg, Carb: 7.8g, Fiber: 0.4g, Sugars: 4.1g, Protein: 3.8g
Classic Egg Nog
Calories 119, Total Fat: 8.8g, Sat. Fat: 4.9g, Cholesterol: 107.7mg, Sodium: 40.9mg, Carb: 6.2g, Fiber: 0.2g, Sugars: 4.1g, Protein: 3.7g
Pumpkin Egg Nog (1/2 Cup):
Calories 124, Total Fat: 8.8g, Sat. Fat: 4.9g, Cholesterol: 107.7mg, Sodium: 41.4mg, Carb: 7.8g, Fiber: 0.4g, Sugars: 4.1g, Protein: 3.8g
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