‘Christmas is not complete without eggnog.’ That’s what my husband Dan says.
Dan loves the eggnog I made for him every Christmas. Once a year, this became a must have tradition in the family. He would wear his read sweater, put on his Christmas hat, sit by the fireplace reading his book and slowly savor a glass of homemade egg nog, with added touch of a fine Canadian whiskey.
The eggnog I made at home uses pastured eggs, heavy cream, half and half, all from the local farm. It is refreshing, creamy and lightly sweetened using Erythritol, stevia or xylitol sweetener. After you try this egg nog you’ll never appreciate those in the grocery store again.
Here is how I made my egg nog.
This is ingredients you’ll need…
4 egg whites
6 egg yolks
1 tablespoon xylitol sweetener (I made it without sweetener)
1 cup heavy cream
1 cup half and half
1 teaspoon vanilla extract
Pinch of ground cinnamon or nutmeg
Whiskey
Beat egg white in a small bowl with electric hand beater till stiff peak appear.
In a large bowl, beat egg yolks and sweetener until lightened in color and until sweetener is completely dissolved.
Add heavy cream, half and half and vanilla into egg yolk and lightly mix in.
Fold egg white into yolk mixture with a spatula. Lightly fold and mix them together. There will be egg white lumps in the nog and that is fine. Continue to gently fold and lightly breaks the egg white lumps with the spatula against the side of the mixing bowl until is well mix. About 5 minutes.
Ready to serve immediately or chill in the refrigerator for later. The egg white will float on the top of the egg nog after sitting in the refrigerator. Stir and mix well before serving.
Or you can serve the egg nog warm by placing the egg nog in the slow cooker.
Here is the recipe:
- 4 egg whites
- 6 egg yolks
- 1 tablespoons Erythritol confection sweetener powder (I made it without sweetener)
- 1 cup heavy cream
- 1 cup half and half
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon or nutmeg
- Whiskey
- Beat egg white in a small bowl with electric hand beater till stiff peak appear.
- In a large bowl, beat egg yolks and sweetener with electric hand beater until lightened in color and until sweetener is completely dissolved.
- Add heavy cream, half and half and vanilla into egg yolk and lightly mix in with a spatula..
- Fold egg white into yolk mixture with a spatula. Lightly fold and mix them together. There will be egg white lumps in the nog and that is fine. Continue to gently fold and lightly breaks the egg white lumps with the spatula against the side of the mixing bowl until is well mix. About 5 minutes.
- Ready to serve immediately or chill in the refrigerator for later. Or place the egg nog in the slow cooker to serve it warm on Christmas day.
Each serving contains 4 g total carbs, 4 g net carbs, 7 g protein and 24 g fat.
Have a Joyful and Merry Christmas!
Update 16th Dec 2016. I was invited to do a LIVE demo on AdaptYourLive Facebook page here.
Below is the clip on my Youtube channel.
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This perfect recipe is easy and quick to prepare. My Christmas is complete now！
Thank you Grace!
Hello Kelly, I just join your club. May I know where you bought the “heavy cream” and what is the brand? Any type of heavy cream is ok? what do you mean by half and half? Hope to hear from you soon
Hi, depending on where you are located. In the USA grocery store you can look for heavy cream or heavy whipping cream in a few different brands. Most brands are ok, just need to read the ingredient list and pick the one with the least additives.
If you are in Singapore, Phoon Huat has a good heavy cream you can check out.
Half and Half is actually half heavy cream and half whole milk. In the USA it comes in a carton labelled Half and Half.
In the Asia you may not find Half and Half.