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.
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
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.
*Most xylitol brands are corn derived; however, there are birch derived xylitol brands online.