This (sugar-free) eggnog is worth a little effort
Every Sunday evening Sharon and I have a tradition of ending the weekend and starting off the week with a favorite cocktail we fell in love with at Trader Sam’s Grog Grotto at Disney’s Polynesian Village Resort. They make a scrumptious Dark & Tropical Stormy (made with Gosling’s Black Seal Rum, fresh lime juice, ginger beer, and falernum). If you want to know how we make ours, just shoot me a message.
This Sunday being the eve of Christmas Eve and feeling a little festive, we wanted to try a homemade eggnog. Pinterest had a bunch of recipe options but I wasn’t able to find one with a low sugar option. So I created a hybrid of a couple recipes.
It was really good—like a custard with a kick! And it’s sugar free!
Here’s how it came together:
- 4 cups skim milk
- 6 whole cloves
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
- 1 pint Egg Beaters (could sub 12 egg yolks)
- 1½ cups Splenda
- 2½ dark or spiced rum (optional)
- 4 cups whipping cream
- 2 tsp vanilla extract
- ½ tsp ground nutmeg (I grated whole nutmeg)
- Combine milk, cloves, ½ tsp vanilla, and cinnamon in pan over low heat for about 5 minutes or until foamy—almost a boil. Stir constantly to keep from burning on bottom.
- Combine Egg Beaters (or egg yolks) and Splenda in a large bowl and whisk until fluffy. Drizzle hot milk mixture into eggs slowly at first, whisking steadily. Pour into another saucepan over medium heat and whisk constantly for about 3 minutes, but do not boil. Mixture will thicken like a bechamel sauce. Strain into large bowl to remove cloves and any scrambled egg. Put in freezer for about 30 minutes.
- Stir in rum, whipping cream, vanilla, and nutmeg. Chill to desired sipping temperature or enjoy now if you can’t wait! If rum or alcohol is a turnoff for you, leave it out. You might add a little more vanilla or a teaspoon of almond extract.
- I garnished with a little extra grated nutmeg for more flavor and that fabulous spicy aroma. We bought ours in the bulk food section of WinCo Foods—cheap!
Know this won’t be anything like what you’ll get out of a carton—even if you’re one to “doctor” it up when you get home from Braum’s. That stuff is syrupy sweet and like glue. What you’ll get with homemade eggnog is a palatable consistency and distinct flavors that are unmistakably Christmas!
If you try this recipe, let me know what you think in a comment below. If you have your own tried-and-true version, I’d love to see how you do it!
Merry Christmas, friends!