Last year I had posted a recipe for sugar free eggnog, this year I decided to revisit it, and use just whole milk, and no half and half. Why? Well, let’s face it: half and half and heavy cream are nearly unaffordable this winter. But also, while it tastes amazing, I just don’t need that much added fat. So I decided to shave it down a bit more. But do use whole milk. It does need some fat to retain a good rich taste. Now then….I could tell a difference in how it cooked up and the final thickness. So this isn’t a rich, thick eggnog. If you want that, use last year’s recipe.
We used lactose free milk as well, for my stomach to not hate me. None of the boys can drink lactose either. I have noticed this year in the grocery stores that lactose free eggnog is a thing finally (and actual dairy milk, not the coconut and almond “nog” drinks), but they contain the same questionable ingredients such as corn syrup and thickeners.
Sugar Free Eggnog
Ingredients:
- 6 large eggs
- ¾ cup sugar free granulated sweetener
- 4 cups lactose-free whole milk
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
Directions:
Set up a double boiler on a smaller burner. Turn the burner to low. (If you don’t have a dedicated double boiler, place a heat safe mixing bowl – such as Pyrex – on top of a heavy saucepan with an inch or two of water in it.)
Separate the egg yolks from the egg whites, save the whites for another purpose (egg scrambles are a good use).
Whisk the egg yolks together and add to the double boiler, whisking in the sweetener. It will be a thick paste, very thick. Whisk it for a minute, then slowly whisk in 2 cups milk. Take a small spatula and scrape the bowl sides to ensure all the egg is whisked in as well.
Let cook for 15 to 25 minutes, whisking often. It will slowly thicken and then become very thick. Do not rush it by using a higher temperature, it can and will cook the egg yolks.
Turn off the heat, whisk in the remaining 2 cups milk, nutmeg, cinnamon, and vanilla.
Take a fine mesh sieve strainer, and pour the eggnog through it into a heat safe container. With the lower fat, be sure to do this in case you cooked any of the egg. You may need to gently work it through the strainer. Discard any solids.
Pour into a quart mason jar, let cool in refrigerator with lid off for a few hours, then seal.
Shake well before serving.
Notes:
This eggnog is delicious paired with sugar-free vanilla ice cream to make a blended drink. We used 2 cups eggnog, a rack/tray of ice cubes, 1 ripe banana and a couple scoops sugar-free vanilla ice cream. Process until smooth in a high-speed blender.
~Sarah