I just made some eggnog using that recipe that Menolly provided, with two differences, which I will explain below. But first, I will reproduce the recipe for this thread:
Keto/Paleo Eggnog
INGREDIENTS
2 cups unsweetened nut milk (almond or macadamia)
2 cups full-fat coconut milk or heavy cream
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg, plus more for garnish
6 egg yolks
1/2 - 3/4 cup sweetener (1/2 cup erythritol or 1/2 - 3/4 cup xylitol)
2 teaspoons vanilla extract
1/2 - 1 cup dark rum or bourbon for taste
DIRECTIONS
1. Add nut milk, heavy cream or coconut milk, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 minutes to infuse. Remove from heat and set aside while you prepare the yolks.
2. Add egg yolks and sweetener to a large bowl, and using a whisk or an electric mixer (easier), beat them until light, fluffy, and most of the sweetener has dissolved (if using erythritol, some granules will remain).
3. Gradually temper the hot mixture into the egg and sugar mixture. Tempering means add the hot milk mix (very hot!) little by little to your egg mixture while whisking constantly, so your eggs don't curdle.
4. Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160 degrees Fahrenheit or 70 degrees Celsius and coats the back of a wooden spoon. Remove from heat and sieve into a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
5. Your eggnog will continue to thicken while chilling. So give it a good stir before serving, and feel free to thin it out with a little nut milk until desired consistency is reached.
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One difference I made in the recipe is due to the fact that I don't like artificial sweeteners. I have no problem understanding why people would need to use artificial sweeteners for health reasons, but those health reasons do not at present apply to me. Instead, I chose to use a 50-50 mixture of granulated monks fruit with white cane sugar. The other difference is that I didn't blend alcohol into the recipe mixture, instead choosing to take a shot of bourbon before drinking the eggnog today. That was because others with me wanted to try the eggnog, but without the alcohol, so I respected their wishes when I made up this eggnog last night.
The nut milk I used was almond. As far as the choice between heavy cream or coconut milk, I chose the coconut milk option, just to change the routine somewhat.
My verdict: it's pleasantly sweet, though the nutmeg-cinnamon flavors together seem a touch too strong for my taste buds. I missed the texture of the heavy cream, and may make this recipe again using the heavy cream option. While refrigerating this eggnog overnight thickened it slightly, it was still fairly runny and did not need any nut milk added to it to increase its pourability by reducing its viscosity.
This recipe certainly produced a pleasant beverage that is notably lighter in how it feels to drink it compared to the products of the other eggnog recipes in this thread. In terms of calories and cholesterol, this eggnog is no doubt healthier than the eggnogs produced by the other recipes in this thread.
I will probably make this one again, sometime. I think I would prefer to reduce the nutmeg amount to 1/2 teaspoon, though. The nutmeg-plus-cinnamon flavor produces a bit too much "bite" for me, whereas with the pumpkin spice eggnog the sharpness of those two spices together was offset by the relative blandness of the pumpkin pulp. This is a good recipe, though, and it's nice for people to have a healthier eggnog option!