Homemade Sugar-Free Eggnog will be a holiday favorite you and your family will want more often than just during the holidays!
The creamy taste of holiday eggnog is undeniably a delicious one, but full of unhealthy and often artificial ingredients to make it so. Traditional eggnog also uses raw egg yolks and not something I’m giving my children. Making this version at home is simple and much healthier than store bought!
You can easily make some simple substitutions for a creamy dairy free version. This version is low carb and sugar free but you could also change out the stevia to any sweetener of your choice. Mix all ingredients in the blender than add your favorite sweetener and adjust taste as needed.
All three of my children loved this eggnog. Although it doesn’t have that typical yellow color you would see in most eggnogs, it’s just as creamy and the taste is one that’s hard to beat! I noticed keeping it in the fridge allows the mixture to thicken somewhat, then whisk before serving again and enjoy!
A Few Notes on Recipe:
- To make this dairy free, sub the milk used for unsweetened almond milk and replace the heavy cream with coconut cream and proceed with recipe.
- If you’re not a fan of stevia you can certainly eliminate it and add whatever sweetener you prefer once it’s all blended.
- If it is stored in the refrigerator for a later time, it’s best to whisk it once again before serving as the cream tends to separate from the milk.
- If you don’t have liquid stevia you can use 3-6 packets of powdered, but start with less than taste and adjust to your liking.
- Serves: 6
- Serving size: 8ounces
- Calories: 216
- Fat: 16.2g
- Saturated fat: 10.1g
- Carbohydrates: 8.6g
- Sugar: .1g
- Sodium: 150mg
- Fiber: 0g
- Protein: 9.6g
- Cholesterol: 60mg
- 1 cup 100% pasteurized egg whites
- 3 cups milk, 1%
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ¾ teaspoon imitation rum extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1-2 teaspoons liquid vanilla stevia
- Place all ingredients into blender and blend about a minute.
- Scoop off whipped cream and reserve to top each individual mug.
- Taste and adjust sweetener if needed.
- Sprinkle with more cinnamon if desired.
- Keep refrigerated.
- Makes 46 ounces.