Posted: Sat Nov 14, 2020 10:51 pm
Cord, when I give the recipe a try, I'll probably use cashew milk instead of almond, and powdered allulose for the sweetener, to attempt to avoid crystallization as the nutmeg cools. I'll also add the alcohol when serving, rather than combining it prior to chilling.
Another adaptation I may make is from the Martha Stewart recipe, where I'll whip the egg whites with some sweetener and vanilla, and dollop them on top at service, as I am a fan of the frothiness. But, it's good to know the base recipe works well.
Another adaptation I may make is from the Martha Stewart recipe, where I'll whip the egg whites with some sweetener and vanilla, and dollop them on top at service, as I am a fan of the frothiness. But, it's good to know the base recipe works well.