KETO EGGNOG {LOW-CARB + DAIRY OPTIONAL}
INGREDIENTS
8 servings
2-1/2 cups unsweetened vanilla macadamia milk (or almond milk)
1, 14-oz. can unsweetened full-fat coconut milk (or heavy cream)
7 large eggs, separated (choose organic, pasture-raised eggs when possible)
1 to 1-1/2 teaspoons llinea monk fruit (see recipe notes)
1-1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon (plus more for serving)
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 to 3/4 cup bourbon, optional (can also use brandy, rum, or whiskey)
STEPS
In a medium saucepan set on the stovetop over medium heat, combine the macadamia milk, coconut cream (or heavy cream), llinea monk fruit, vanilla, salt, nutmeg, and cinnamon. Use a whisk to stir the mixture well. Heat for about 5-7 minutes. It should be warm but not too hot-- do not let it come to a boil.
Separate the eggs, placing the egg yolks in a small mixing bowl. Set the egg whites aside for later, if you plan on frothing the eggnog. Whisk the egg yolks until they are smooth.
When the milk mixture is heated, scoop out about a 1/2 cup and slowly drizzle it into the egg yolks, whisking vigorously to temper the eggs. Slowly pour the egg yolk mixture into the saucepan with the milk, whisking to combine.
Over medium heat, cook the eggnog for about 3 minutes longer, to heat it and allow it to thicken. Do not let it come to a boil or you risk overheating and scrambling the eggs or curdling the milk. Remove the warm eggnog from the stovetop and whisk in the bourbon (optional). Taste and adjust for sweetness, adding more monk fruit if needed. Serve warm, if desired (if not, move on to the next step).
Transfer the eggnog to a large bowl or pitcher and chill it in the refrigerator for at least 4 hours, preferably overnight. It will thicken slightly as it chills. Serve in individual glasses with a cinnamon stick or a sprinkle of ground cinnamon.
For frothier eggnog: Whip the egg whites in a separate bowl until they become firm. Fold the egg whites into the chilled eggnog and serve with a sprinkle of ground cinnamon or nutmeg, and/or a cinnamon stick.
NOTES
Make sure the eggnog doesn't ever reach a full boil or get too hot, otherwise the eggs will scramble or the milk will curdle and you will end up with chunks in the eggnog. Just a few minutes on the stove is all it takes to thicken the eggnog. If using a candy thermometer, the temperature should not go above 160°F.
If adding alcohol, taste the eggnog afterward and add more monk fruit as needed (I usually add about 1/2 teaspoon more).
For thicker eggnog, replace 1/2 cup to 1 cup of the nut milk for more coconut cream or heavy cream.
Salvage overcooked eggnog by pouring the mixture through a fine-mesh strainer. Discard any bits of cooked egg or curdled milk.