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# Preparing the nog In a pot, whisk together the eggs, egg yolk, salt and erythritol. Whisk in the almond milk. Scrape out the vanilla pulp and add it together with the pod to the mix. Alternatively, add 2 teaspoons of vanilla extract. On a low heat, stir the mix regularly until it reaches 165 F or 74 C. If you don't have a candy thermometer to check the temperature, go for a consistency that's thick enough to coat the back of a spoon. This will take about 20 minutes. Remove the vanilla pod and stir in the nutmeg. Cover with cling film and chill for at least 3 hours (up to 2 days). # Serving Whip the cream with some powdered erythritol. Fold the cream into the nog. For an alcoholic version, pour 1 oz (3 cl) of liquor of your choice to a glass. Top up with the nog and grate on some nutmeg.
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