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Luxurious Eggnog

Eggnog is one word. Did you know that? I didn't! I've always spelled it as two words! Wacky stuff!

When eating a low carb and sugar free way of life, sometimes it becomes reasonable to adopt meals, snacks, beverages or desserts that are outside the norm. Eggnog is something that I view as being a part of the winter season. However, it's actually quite delicious! It's a good way to get some healthy fats. It's also great as a base in protein shakes. Whisk some into your morning coffee or tea, for a different kind of taste sensation!

Most eggnog recipes use raw eggs. However, the store bought stuff is at least pasteurized. I'm picky, I suppose. I balk at raw eggs. Even my normal eggs that I eat for breakfast are famously overcooked. So, because I'm fussy ... and I don't mind making a custard base ... this thick and luxurious eggnog recipe is cooked!

I made it quite regularly when I was focused on a zero carb way of eating and wanted something different. I drank a lot of eggnog, that month!

Try it. Don't wait for winter. It's good ... year round!
Prep Time5 mins
Cook Time15 mins
Total Time2 hrs 20 mins
Servings: 8 Servings
Calories: 322.1375kcal
Author: DJ Foodie


  • 2 1/2 cups cream heavy whipping
  • 1 1/2 cup almond milk unsweetened
  • 1/3 cup 'Swerve' or other sugar replacement
  • 1 each vanilla bean split lengthwise (or 2 tsp vanilla extract)
  • 1/2 tsp cinnamon ground
  • 1/4 tsp nutmeg freshly ground
  • 1 dash salt
  • 6 large whole eggs


  • Combine cream and almond milk in a medium sauce pan.
  • Scrape the seeds from the vanilla bean. Add the bean and seeds to the milk and cream.
  • Add the cinnamon and nutmeg. Then, bring the milk to a slow simmer.
  • Remove the milk from the heat and whisk the sugar and salt into the milk. Make sure it dissolves.
  • In a separate bowl, whisk the eggs well.
  • Very very slowly, whisk the hot milk mixture into the eggs. Whisk quickly, so as to incorporate the hot liquid evenly, without cooking or scrambling the eggs.
  • Once the liquid has been incorporated into the eggs, pour the milk-egg mixture back into the sauce pan and return to a low heat.
  • Stir consistently until the eggnog thickens. The temperature should be between 165 and 175. Whatever you do, do not boil this mixture.
  • Strain the eggnog.
  • Chill!


Serving: 8g | Calories: 322.1375kcal | Carbohydrates: 11.7575g | Protein: 3.57125g | Fat: 31.93g | Fiber: 0.2675g