Old-fashioned eggnog gets an update with a recipe that is low-carb, simple, and delicious.
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Old Fashioned Eggnog
By Courtesy of Atkins
- 6 large Eggs
- 1 cup Heavy Cream
- 1 cup Tap Water
- 1 tsp Sucralose Based Sweetener (Sugar Substitute)
- 1 tbsp Vanilla Extract
- 1/8 tsp Nutmeg (Ground)
It is best to use pasteurized eggs for this recipe. They can be hard to find except during the holiday months. Alternatively, room temperature large eggs can be placed in a small saucepan with cold water. (Be sure they are at room temperature otherwise they will not get warm enough to pasteurize through to the yolk.) Place pan on the stove and cook over medium heat. Bring water to 140°F (but not higher than 145°F). It is best to use a thermometer but if you don’t have a thermometer, 150° F is right about the time bubbles begin forming on the bottom of the pan. Allow the eggs to stay at that temperature for 3-5 minutes then quickly remove from the pan and cool under cold water. Refrigerate until ready to use.
1. Crack eggs and place in a blender. Add cream and water; blend until smooth. Add sugar substitute to taste. Add vanilla and nutmeg; blend until foamy.
2. Drink immediately.
Amount Per Serving Calories: 215| Total Fat: 19.3