I had never tasted a sugar free eggnog recipe before today, but the holidays are almost upon us and who cannot resist all of that sugar, dairy, chocolate, what have you? I certainly have trouble doing so! I do not have eggnog very often, but when I do, I just cannot seem to stop myself from having a second glass. Heaven knows if we have a holiday dinner and there is left over eggnog, I’m having it for breakfast instead of my healthy protein shake. This year, I just had to get a hold of myself prior to the holidays. This is what inspired me to come up with this sugar free eggnog recipe.
You can double, triple, etc. as needed.
Ingredients:
- 2 large egg yolks
- 1/4 teaspoon xanthan gum
- 2 cups+ rice milk (or gluten-free, dairy-free milk) (I used homemade rice milk.)
- 2 Tablespoons xylitol*, or to taste (or sugar, if only needing dairy-free)
- 1 teaspoon potato starch (or cornstarch or tapioca starch)
- pinch of salt
- pinch of nutmeg
- 1 1/2 teaspoons pure vanilla extract
Instructions:
- In a 2 cup bowl or container, whisk egg yolk with xanthan gum and then potato starch together; set aside.
- In a saucepan on medium heat, mix together the milk, xylitol and salt. Bring to a boil and cook for about 30-60 seconds. Remove from heat.
- Remove about 1/2 of the heated milk mixture and gradually whisk it into the egg yolk to temper (prevent from scrambling) the egg; pour egg mixture back into the saucepan. Whisk constantly until very thick.
- Add the vanilla; whisk again.
- Cover and refrigerate until thoroughly chilled.
- Add additional milk to thin to desired consistency, if needed.
- Sprinkle each serving with nutmeg and serve.
Tips
*Most xylitol brands are corn derived; however, there are birch derived xylitol brands online.
You may be also interested in:
Homemade Nut Milk (I’d use a white nut and not use any dates (as it will darken the color).
Hi Carla,
I’m on a mission driven by my son which has several food intolerances. He LOVES eggnog but can’t have egg yolks, milk (he can have cheese and milk products with cultures i.e. yogurt, buttermilk etc.) and is also gluten and yeast free. I can get around most things but I have not been able to recreate a decent eggnog. He drinks almond milk which works well for most things but the egg taste has stumped me. When I read your egg substitute recipe it gave me the idea to use butter flavoring but that didn’t quite work either. I added a bit of caramel flavor and I ended up with a drink that tastes like oatmeal. Do you have any other ideas for me?
Thank you!
Kathy,
I will give it some thought. If I think of anything, I’ll let you know.
Carla