Love it, or hate it?
We have both extremes in this house. I’m not going to name names, but one of us is thoroughly disgusted at the thought of “drinking eggs,” and the other one can hardly survive the holidays without the stuff.
Like I said, I don’t want to point fingers, but I’m quite thrilled about this Trim Healthy Mama-friendly eggnog that’s high in protein and low in carbs. Cashew milk and eggs make up the base of this eggnog; a little rum extract and a few spices give it a traditional flavor.
This eggnog doesn’t taste like the stuff that comes in the carton; it’s more like the kind your Grandma (or mine, anyway) used to make, showcasing the real flavor of eggs. The recipe fits perfectly into a mason jar for easy storage (and swigging!).
- 2 cups cashew milk
- 3 large eggs
- 2 1/2 Tbsp xylitol
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1/2 cup half & half cream
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- Warm cashew milk in saucepan until hot but not simmering. Meanwhile, whisk eggs and xylitol together in a bowl. Pour half the hot milk into the egg mixture,whisk together, and return to saucepan.
- Bring mixture to a gentle simmer (don't rush this step or the eggs will curdle). Stir constantly, until thermometer reads 160 F. Strain through a fine sieve into a mason jar. Refrigerate until eggnog is completely cold (you can make it a day ahead ).
- Before serving, add half & half, extracts, and spices to jar and shake vigorously to combine. Pour eggnog into small glasses and serve.
This recipe fills a mason jar and can be made ahead one day ahead of time.
You can use almond milk instead of cashew milk, but it won't be quite as creamy tasting.