Egg Nog with Almond Milk
- 3 egg yolks
- 1/4 cup xylitol
- 1/2 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 cup bourbon & rum mixture (50/50)
- 1/2 cup heavy cream
- 1 cup unsweetened almond milk
- whipped cream
- freshly grated nutmeg
Beat yolks at medium speed with electric mixer until lemon colored and thick. Gradually add the xylitol, vanilla and ¼ tsp nutmeg and beat.Put almond milk in a saucepan over medium heat, and gradually add the egg yolk mixture. Stir constantly until it reaches160 degrees F. (about 15-20 minutes) Remove from heat and allow to cool.When cool, stir in bourbon/rum mixture and heavy cream. Place in glass bowl, cover and chill for approximately 8 hours or overnight.To serve, pour into champagne glass and top with whipped cream and freshly grated nutmeg.This recipe gave us six servings. Of course, that depends on the size of your glass. 😉
