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Gather together with family this year and enjoy a cup of my Christmas cheer!
This cinnamon-infused creamy keto eggnog recipe is sugar-free so feel free to indulge this holiday season without any of the guilt!
I remember the first winter holiday season after we adopted the keto lifestyle. We were walking through the grocery store and saw the first jugs of eggnog on the shelves for the year.
My husband looked at me, with desperation in his eyes, and asked, “Can we still have eggnog???”
Related: Learn how I convinced my family to try the keto lifestyle.
You see, every year from Thanksgiving till the New Year, we have a cup “Christmas Cheer” 3-4 nights a week. My husband pours 3 cups of eggnog and puts a splash of Kraken Black Spiced Rum in two of the cups.
He gets a very cute and comical sense of pleasure out drinking Christmas Cheer every year! The man should not be denied his seasonal eggnog.
Luckily, with a few quick swaps of ingredients, almond milk for cow milk and Swerve sweetener for sugar, it’s a very easy recipe to ketofy!
My Personal Holiday Food Challenge!
For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.
Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.
If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.
November Recipes
Pecan Pie
Spinach Casserole
“Potato” Casserole
Keto Mac ‘n Cheese
Green Bean Casserole
Pumpkin Pie
Dinner Rolls
December Recipes
Sugar Cookie Cutouts
Baby Yoda Gingerbread Cookies
Chocolate Peanut Butter Layer Fudge
Eggnog
Breakfast Pizza
Pull-Apart Monkey Bread
How to Make Cinnamon-Infused Creamy Keto Eggnog
***scroll down for printable recipe with ingredient amounts
Start by simmering the almond milk, heavy cream, cinnamon stick, and nutmeg in a medium saucepan for about 10 minutes. Once the mixture reaches about 165 degrees. F, remove from heat and set aside.
Related: Learn my favorite ways to swap ingredients for comfort foods.
In a large bowl, whisk the egg yolks and Swerve sweetener together with an electric hand mixer until most of the sweetener has dissolved.
While you continue whisking, slowly pour the cinnamon-infused milk mixture into the egg mixture. This will temper the eggs, slowing cooking them without scrambling them.
Pour the combined mixture back into the saucepan and continue to simmer over medium/medium-low heat for an additional 10 minutes or until the mixture reaches a temperature of 170 degrees F and coats the back of a spoon.
Remove the saucepan from the stove, and using a mesh strainer, strain the cinnamon-infused eggnog into a mixing bowl.
Finally, stir in the vanilla extract, pour into a sealable container, and chill in the refrigerator.
The seasonings tend to settle to the bottom of the container, so give it a good shake or stir before serving.
Drink it plain, add a splash of spiced-rum, or a dash of nutmeg on top and enjoy!
Cinnamon-Infused Creamy Keto Eggnog Recipe
Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This cinnamon-infused creamy keto eggnog recipe is sugar-free so feel free to indulge this holiday season without any of the guilt!
Simmer the almond milk, heavy cream, cinnamon stick, and nutmeg in a medium saucepan for about 10 minutes. Once the mixture reaches about 165 degrees. F, remove from heat and set aside.
In a large bowl, whisk the egg yolks and Swerve sweetener together with an electric hand mixer until most of the sweetener has dissolved.
While you continue whisking, slowly add the cinnamon-infused milk mixture into the egg mixture. This will temper the eggs, bringing them up to temperature without scrambling them.
Return everything back to the saucepan and continue to simmer over medium/medium-low heat for an additional 10 minutes or until the mixture reaches a temperature of 165 degrees F and coats the back of a spoon.
Remove from heat, and using a mesh strainer, strain the eggnog into a storage container.
Stir in the vanilla extract, then cover and refrigerate to chill.
Give it a good stir before serving.
Drink it plain, add a splash of spiced-rum, or a dash of nutmeg on top and enjoy!
But be aware that a single cup can pack in 400 calories and 40 grams of sugar. So, if eggnog is a daily indulgence throughout the holiday season, it pays to find a better-for-you nog that you truly enjoy. Fortunately, there are a few lower-sugar eggnog options out there that taste pretty good, too.
It's been that way for centuries, and the drink has taken on many spiked and nonalcoholic variations as it traveled the world. The exact origins of eggnog are unknown. It has 13th-century English roots, developed into a beverage for aristocrats, and found its home as an essential Christmas drink in colonial America.
Even though advocaat and eggnog are made with the same ingredients, they are a world apart. Eggnog is liquid and frothy whereas Dutch advocaat is a creamy blend of egg yolks, sugar, vanilla and brandewijn. Advocaat is an old-fashioned drink and associated with grandmothers and the old days.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
The spices can be anti-inflammatory- Eggnog commonly contains nutmeg, which has anti-inflammatory antioxidants. Downing a glass of it isn't the same as popping an Advil, but it's something. And now for the downside- Any health benefits in eggnog are undone by the alcohol, according to registered dietitianLiz Weinandy.
Why don't dairy manufacturers make eggnog all year long? It doesn't sell. Demand for eggnog follows traditional consumption patterns that date back hundreds of years.
Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.
In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice. But it was scarce during the revolution, so it was traded out for moonshine. This might explain why it became associated with the Christmas season. It warmed up drinkers in the cold weather, and true eggnog called for expensive liquor.
"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.
The Milk Punch is a classic co*cktail that traditionally combines brandy or rum with sugar, vanilla extract and milk (of course). Its history is extensive, dating to at least the 1600s, when the recipe first appeared in print.
Aldi is known for having an amazing alcohol selection which is constantly winning awards! This Christmas they have a fabulous selection including Vodka (wow it's strong), Irish Country Cream (award winner and seriously good) and the blast from the past Advocaat.
It is first attested in medieval England in the 14th century. Although the treat originated in Britain, the term eggnog first appeared in Britain's North American colonies—soon to be the United States—in 1775.
While no one knows who invented eggnog, most historians and foodies generally agree eggnog originated in medieval Britain. The upper classes were the only ones to have access to the milk, sherry, and eggs required to make the first version of eggnog, so it began as an exclusive beverage.
Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.
“The most recent estimates indicate that about three out of every 10,000 eggs is positive for salmonella,” Schaffner said. “This means the risk from any individual egg is low, but of course the more eggs you combine, the higher the risk.” Pasteurization is one of the keys to avoiding salmonella poisoning from eggnog.
Eggnog is loaded with saturated fat and sugar. It also has a significant amount of cholesterol, which you really can't do anything about since it's from the eggs. (And without the eggs in eggnog it would just be, well, nog.)
“For a lot of people, it's the richness of the fat and flavor of the custard that gives eggnog its sensory appeal.” Some companies sell eggnog bases, which are pre-formulated mixtures of ingredients with specifically designed flavor qualities.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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