Eggnog is a drink popular in the United States and Canada through the winter holiday season. Historically, it was known as milk punch or egg milk punch, and it was a drink available only to those who could afford luxuries like milk, cream, eggs, and spirits. Because of its expensive components, eggnog was often used to toast prosperity. But when eggnog spread from Great Britain to the colonies in America, where dairy was plentiful, the drink’s popularity increased dramatically. George Washington is known to have served a version to his guests. Today eggnog is usually made with milk, cream, egg yolks, sugar, and spices. It’s enjoyed from late October through Christmas, traditionally chilled, sometimes hot. Rum, brandy, whiskey, or other alcohol is optional but delicious without too.
On the Ingredients
- Nutmeg is a spice derived from the dried seed of the nutmeg tree, an evergreen found in Indonesia. The ground form may be more common, but many cooks claim that the best way to use nutmeg is to grate it from the whole dried seeds. Around the world, nutmeg is used for many savory and sweet foods, such as Swedish meatballs, quiche, and doughnuts. Indonesian, Indian, Dutch, and English cuisines are just a few to traditionally employ this spice in meat, vegetable, and sweet dishes. It is also an essential part of mulled wine and eggnog.
- Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
No-Sugar Eggnog
4-6
servings5
minutes30
minutes35
minutesEggnog is a drink popular in the United States and Canada through the winter holiday season. Historically, it was known as milk punch or egg milk punch, and it was a drink available only to those who could afford luxuries like milk, cream, eggs, and spirits. Because of its expensive components, eggnog was often used to toast prosperity. But when eggnog spread from Great Britain to the colonies in America, where dairy was plentiful, the drink’s popularity increased dramatically. George Washington is known to have served a version to his guests. Today eggnog is usually made with milk, cream, egg yolks, sugar, and spices. It’s enjoyed from late October through Christmas, traditionally chilled, sometimes hot. Rum, brandy, whiskey, or other alcohol is optional but delicious without too.
Ingredients
- Ingredients
4 egg yolks
1/3 cup monkfruit sweetener
2 cups almond milk
1 cup heavy cream or coconut milk
1 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp sea salt
1 tsp vanilla extract
- Optional
3/4 cup dark rum, brandy, or whiskey
Directions
- In a medium mixing bowl, whisk together the egg yolks and monkfruit until they become pale yellow and frothy. Set aside. In a small saucepan, combine the almond milk, heavy cream, spices, and salt.
- Heat over medium-low flame, stirring occasionally, until the edges begin to bubble. Do not let the mixture boil. Remove from the heat and place on a wet towel.
- While whisking briskly, ladle half the hot milk into the yolk mixture in several batches. If you do not whisk continuously during the process, the drink could curdle.
- When half the mixture is incorporated, move the eggy milk to the saucepan and put it back on medium-low heat with a candy thermometer. Cook while stirring until the temperature reaches 160° F, then transfer to a heat-proof vessel.
- Add the vanilla and stir it in well. Add the rum if using. Refrigerate for at least 3 hours, serve chilled.
