Ingredients for Diabetic Holiday Eggnog
- Skim Milk
- 2 tablespoons cornstarch
- Equal Sugar Substitute
- Eggs
- Vanilla
- Ground Cinnamon
- Ground Nutmeg
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How to Make Diabetic Holiday Eggnog
- In a small saucepan, whisk together 2 cups unsweetened almond milk (or other milk alternative), 2 tablespoons cornstarch, and 1/4 cup sugar substitute (such as erythritol or stevia) until smooth.
- Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat to low and simmer for 1 minute, stirring continuously, until thickened.
- In a separate bowl, whisk together 2 large eggs and 1/4 cup of the hot milk mixture. This tempers the eggs, preventing them from scrambling.
- Gradually pour the egg mixture back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, until the custard thickens slightly (it should coat the back of a spoon), about 2-3 minutes. Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon.
- Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. This step is optional but recommended for a smoother eggnog.
- Let the custard cool completely to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, stir in 2 cups of chilled unsweetened almond milk (or your chosen milk alternative).
- Pour into small glasses and sprinkle with a dash of nutmeg.
- Makes 8 (4-ounce) servings.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
3g
Carbs
3g
