Luscious Homemade Eggnog 🎁 gluten free, keto & paleo #drinks #healthy

Tasty and extraordinarily delectable, expect this natively constructed paleo and keto eggnog to differ pretty much nothing (if by any stretch of the imagination!) from the conventional occasion great!

To commence the seasonal happiness I have one of my top choices: an incredibly rich and smooth without sugar keto eggnog. In case you're in any way similar to me, its taste will be sufficient to swoon you back to Christmas past. Also, unquestionably not in an Ebenezer Scrooge kind of way!

Certainty is, this custard-based beverage is believed to be around since the late 1600s (!!). Furthermore, regardless of whether you appreciate it warm or chilled, spiked or virgin, velvety or foamy, this keto formula will consider every contingency. Goodness, and just 2g net carbs peeps! (Despite everything I can't accept this lol!).

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INGREDIENTS

• 2 cups unsweetened nut milk macadamia or almond
• 2 cups heavy cream or coconut milk*
• 1 cinnamon stick
• 1 teaspoon nutmeg freshly grated, plus more for garnish
• 6 egg yolks
• 1/2-3/4 cup xylitol allulose or erythritol (I use 1/2 cup)*
• 2 teaspoons vanilla extract
• 1/2-1 cup dark rum or bourbon to taste

INSTRUCTIONS

1. Please see recipe video for deets and tricks!
2. Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the yolks. 
3. Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer (easier), beat them until light, fluffy, and most of the sweetener has dissolved (if using erythritol, some granules will remain). 
4. Gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks (very!) little by little to your egg mixture while whisking constantly, so your eggs don't curdle.  
5. Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C and coats the back of a wooden spoon. Remove from heat and sieve onto a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
6. Your eggnog will continue to thicken while chilling. So give it a good stir right before serving, and feel free to thin it out with a little nut milk until desired consistency is reached. 

For more detail : bit.ly/2qvyhOV

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