This eggnog is spiced “just right” and it’s a delicious sugar-free treat…..there’s no sugar in it and it still tastes great. You’ll be wanting glass after glass of this creamy concoction. I know my kids sure love it!
If desired, and you are not on a sugar-free diet, you can omit the stevia and use about 1/4 cup of real maple syrup to sweeten instead.
- 6 large eggs
- 1/8 teaspoon NuNaturals NuStevia™ White Stevia™ Powder
- 1/4 (slightly rounded) teaspoon unrefined sea salt
- 5 cups raw whole milk
- 1 1/2 cups raw cream (or store-bought cream, NOT ultra-pasteurized), or you may omit and use all milk for a slightly less creamy eggnog
- dash (1/8 tsp.) cinnamon
- dash (1/8 tsp.) nutmeg, plus more for sprinkling each serving
- pinch (1/16 tsp.) ground cloves
- 2 Tablespoons vanilla extract
In large heavy saucepan, with a wire whisk combine the eggs, stevia, and salt until blended. Add 2 cups of the milk and whisk in to combine. Cook over low-medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 15 to 20 minutes). Mixture should reach 160 degrees, don’t let it boil, or it will curdle.
Strain the mixture into a large container of your choice (big enough to hold 1/2 gallon). Whisk in the spices and vanilla extract. Stir in remaining milk (3 cups), and 1 1/2 cups cream. Cover and refrigerate at least 3 hours, or until well-chilled.
Serve cold with a sprinkling of ground nutmeg on top.
Makes 1/2-gallon (2-quarts).
*Sugar-Free / Grain-Free
Hi,
I’m in Rwanda & don’t have access to powdered stevia- can you suggest a substitution? Could I use honey? I did bring with me some liquid vanilla stevia (drops), but I don’t know how many drops- do you?
Stevia brands, whether powder or liquid, all vary in sweetness levels.
If you want to make it totally sugar-free, I would use the liquid stevia and just keep adding drops until it gets to the desired sweetness (start with about 30 drops and go from there). You can do this at the end when you mix everything together (after the cooking process).
Or another option, which may be a little bit better, would be to use about 1/4 cup of honey (add this during the cooking of the eggs and milk). When you mix the cooked milk mixture with the remaining ingredients you can always add some drops of the liquid stevia to adjust the sweetness level. This will hopefully give you the sweetness you want without having to use a lot of honey, which at times lends an undesirable taste to some foods (a strong honey flavor).
I love eggnog – can’t wait to try it (and the ice cream). I’ve seen other recipes for eggnog that are not cooked. Do you know what the difference is? Is it just cooked so you aren’t consuming raw eggs?
Cooked eggnog is usually thicker from what I’ve seen. There is no problem eating raw eggs, as long as you know where they are coming from (good quality, healthy, free-roaming, pastured hens).
We just prefer the “cooked” eggnog due to the smooth-thick creamy texture.