Homemade Keto Paleo Eggnog
Serves 6
Eggnog translates nicely to the Paleo-Keto lifestyle. You won’t miss the real thing for a moment with its creamy, lusciousness and incredible smoothness.
2 cups unsweetened almond or cashew milk
2 cups heavy cream or coconut milk
1 cinnamon stick
¼ tsp nutmeg. freshly grated, plus more for garnish
6 egg yolks
½ cup xylitol allulose or erythritol
2 tsp. vanilla extract
½-1 cup dark rum or bourbon to taste

Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse, stirring constantly to avoid burning. Remove from heat and set aside.
Combine yolks and sweetener to a large bowl beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).
Temper the hot mixture into the egg and sugar mixture- add the hot milks (very!) little by little to the egg mixture while whisking constantly, so the eggs don’t curdle.
Combine everything back to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until it coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve onto a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
The eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.

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