Swerve confectioners’-style sweetener
heavy whipping cream
unsweetened almond milk
rum or bourbon
cinnamon sticks, star anise and/or nutmeg
Whisk the egg yolks and Swerve together in a medium bowl until light and airy.
In a saucepan over medium-high heat, combine the cream, almond milk, nutmeg, and cinnamon. Stir often until mixture reaches a simmer and then turn the heat to low.
Ladle about 1/4 cup of the hot milk mixture to the egg mixture, whisking as you pour. Do this 2 more times.
Once most of the hot milk has been added to the eggs, pour the egg mixture back into the saucepan on the stove.
Whisk constantly for a few minutes, until the mixture slightly thickens. (It will thicken more as it cools.)
Remove from heat and stir in the vanilla and rum or bourbon, if using.
Serve warm or chilled (See Note). Garnish with a sprinkle of nutmeg and/or a cinnamon stick.
Store eggnog in an airtight container in the fridge for up to one week.
This recipe makes 2 servings of egg nog, which will be about 6 oz each. Macros do not include the optional addition of alcohol.
Note: Chilled eggnog will be thicker than warm eggnog.
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