Have you been missing eggnog this holiday season? This recipe is especially easy and sugar free!
Fair warning – after trying this eggnog, store bought eggnog just won’t have the same appeal anymore!
*Please note that this eggnog uses raw eggs. I use store bought, which are pasteurized, but I would not recommend this recipe if you are not comfortable with the consumption of raw eggs. Consume at your own risk.
- 12 large egg yolks
- 1/2 c Pyure
- 4 c original unsweetened almond milk
- 2 c heavy cream
- 2 tsp nutmeg
- 2 tsp vanilla
- 4 cinnamon sticks
In a blender, add the egg yolks (ONLY THE YOLKS, we don’t use the whites for this recipe) and Pyure sweetener. Blend for about two minutes, or until lightened in color and slightly thickened.
Pour mixture into a pitcher (the pitcher should hold at least 7-8 cups) and add the almond milk and cream. Stir to combine. Add remaining ingredients and stir again. Refrigerate for a few hours or until well chilled and enjoy!
This recipe only uses the yolks of the eggs, but you can cook the whites into many different recipes quite easily. If you would like to use a recipe that uses all twelve whites, the butterfly pizza in the Trim Healthy Table cookbook recommends fresh egg whites, and uses twelve.
Although this eggnog is Trim Healthy Mama friendly, I would not recommend consuming large portions at one time as that could be considered calorie abuse and might stall weigh loss.