For the nog | ||
---|---|---|
2 (ea. 1.76 oz) | Egg, large | |
1 (ea. 0.60 oz) | Egg yolk, large | |
1 pinch | Salt, Kosher salt, table salt | |
¼ cup | Erythritol | |
2 cups | Almond Milk, unsweetened | |
1 (ea. 0.04 oz) | Vanilla, pod or bean | |
1 pinch | Nutmeg, ground | |
For the cream | ||
¼ cup | Cream, fluid, heavy whipping, 36% fat | |
1½ tsp | Erythritol, powdered | |
26.53 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.60 oz (calculated)
- Temperature: 165 °F
- 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).
- 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.
Preparing the nog
Serving
- Calorie count123 kcal
- % of calories by macros
Fat 76.4 % 94 kcal 10.3 g Net Carbs 4.9 % 6 kcal 1.6 g Sugar Alcohols 2.4 % 3 kcal 12.8 g Protein 16.3 % 20 kcal 5 g - Approx. WW SmartPoints™3.1
- Cholesterol 155.9 mg
- Sodium 171.2 mg
- Fat 10.3 g
- Saturated Fat 4.6 g
- Trans Fat 0.2 g
- Carbohydrates 14.5 g
- Dietary Fiber 0.1 g
- Total Sugars 0.7 g
- Added Sugar 0 g
- Sugar alcohols 12.8 g
- Protein 5 g
- Calcium 290.1 mg
- Iron 1.1 mg
- Magnesium 13.6 mg
- Potassium 142.2 mg
- Zinc 0.6 mg
- Vitamin A (Retinol Equivalents) 173.5 mcg
- Vitamin B12 0.3 mcg
- Vitamin C 0.1 mg
- Folate 19.9 mcg
- Folic Acid 0 mcg