SUGAR-FREE KETO EGGNOG RECIPE

INGREDIENTS :

• 6 large Egg yolks
• 1/3 cup Besti Powdered Monk Fruit Allulose Blend (or 1/2 cup if you want it very sweet)
• 1 1/2 cups Unsweetened almond milk (or coconut milk beverage for nut-free)
• 1 1/2 cups Heavy cream (or coconut cream for dairy-free)
• 1/2 tsp Nutmeg
• 1/2 tsp Cinnamon
• 1 cup Bourbon (optional)
• 1 tsp Vanilla extract

INSTRUCTIONS :

1. Use a hand mixer to beat the yolks, until light yellow in color. Add Besti a little bit at a time, beating constantly, until dissolved. Set aside.
2. In a medium saucepan, combine the almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil, stirring occasionally. Remove from heat immediately once it starts to boil. Stir in the vanilla.
3. While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a thin stream. This is called tempering.
4. Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F (71 degrees C). Do not let it boil. It will thicken more as it cools.
5. If you want to add bourbon, add it now. (This is not required, but your eggnog will keep for longer if you do.)
6. Pour the sugar-free eggnog into a bowl, bottle, or pitcher, cover, and refrigerate for at least 3-4 hours, until cold, or longer until ready to serve.
7. Serve with sugar-free whipped cream, cinnamon and nutmeg for garnish.