Healthy Holiday Eggnog
Nothing says the holidays better than EGGNOG for me! I LOVE the taste but I don't really enjoy reading the back of all the eggnog containers seeing all kinds of sugars (high fructose corn syrup etc) and words I can't pronounce. Why is it so hard to produce a healthy store bought eggnog?? It's all OK though because I found a great solution!!!
I asked my friend Amy from Simply Sugar and Gluten Free to “show me how it’s done”! She created the BEST eggnog recipe for me without the sugar or preservatives. You won’t believe it, homemade eggnog is SIMPLE to make and my kids LOVE it!
Healthy (or at least healthier!) Eggnog
4 large egg yolks
1 tablespoon agave nectar
3 1/2 cups low-fat milk
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon liquid stevia plus 15 – 20 drops to taste
3 whole cloves
1/2 cup half & half
Whisk together egg yolks and agave in a heavy bottom medium sized sauce pan. Slowly whisk in milk, then add in cinnamon, nutmeg, stevia, and cloves. Heat over medium low for 10 – 15 minutes, whisking constantly, until mixture thickens and will coat the back of a spoon. If using an instant read thermometer, it should reach 165°F. Remove from heat, transfer to a bowl or pitcher and whisk in heavy cream. Refrigerate for 4 hours or, preferably, overnight. Remove cloves before serving and sprinkle with cinnamon if desired.
Will keep for 5 – 6 days in a sealed container in the refrigerator.
Only makes 4 1/2 cups so if you are having a party double the recipe! Or you can add more milk for an eggnog that isn’t super thick. It is seriously delicious!
I asked my friend Amy from Simply Sugar and Gluten Free to “show me how it’s done”! She created the BEST eggnog recipe for me without the sugar or preservatives. You won’t believe it, homemade eggnog is SIMPLE to make and my kids LOVE it!
Healthy (or at least healthier!) Eggnog
4 large egg yolks
1 tablespoon agave nectar
3 1/2 cups low-fat milk
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon liquid stevia plus 15 – 20 drops to taste
3 whole cloves
1/2 cup half & half
Whisk together egg yolks and agave in a heavy bottom medium sized sauce pan. Slowly whisk in milk, then add in cinnamon, nutmeg, stevia, and cloves. Heat over medium low for 10 – 15 minutes, whisking constantly, until mixture thickens and will coat the back of a spoon. If using an instant read thermometer, it should reach 165°F. Remove from heat, transfer to a bowl or pitcher and whisk in heavy cream. Refrigerate for 4 hours or, preferably, overnight. Remove cloves before serving and sprinkle with cinnamon if desired.
Will keep for 5 – 6 days in a sealed container in the refrigerator.
Only makes 4 1/2 cups so if you are having a party double the recipe! Or you can add more milk for an eggnog that isn’t super thick. It is seriously delicious!
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ENJOY!!! Creative Juices Décor!
