keto coconut eggnog
Adapted from The Best Eggnog Recipe In The World by Meredith Steele via Jamie Oliver.
Servings: 5 cups
- 3 C full-fat organic coconut milk
- 1 can organic canned coconut cream
- 3 cinnamon sticks
- 1 tsp. grated nutmeg + more for garnish
- 5 egg yolks
- 2 tsp. vanilla bean powder or 2 tsp. pure vanilla extract
- 2/3 C Swerve confectioners sugar substitute divided
In a medium sized saucepan, combine coconut milk, cream, cinnamon sticks, vanilla bean powder, nutmeg, and 1/3 C of Swerve. Whisk well to combine. Bring to a light boil over a medium heat. Once bubbling, remove from heat and allow to cool and infuse for 30 minutes.
In a large bowl or stand mixer, beat egg yolks and remaining 1/3 C Swerve for about 1 minute on high speed until shiny and thickened so that it sticks to the back of a spoon.
After milk mixture has cooled somewhat, remove cinnamon sticks and then slowly add the yolk mixture to the milk mixture, whisking constantly until the mixture is combined and smooth.
Refrigerate until ready to use - overnight or for up to 3 days.
Serve eggnog over ice in a rocks glass or neat in a martini glass. Garnish with a sprinkle of grated nutmeg.
If spiking eggnog, combine 1/2 C eggnog with 1/2 C ice and 1 shot of Meyer's Rum. Shake well. Serve in a rocks glass or strain into a martini glass & sprinkle with nutmeg.
Serving: 1/2 C | Calories: 306kcal | Carbohydrates: 3g | Protein: 3g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Cholesterol: 92mg | Fiber: 3g