I’ve never really been a fan of eggnog. Of course, I can’t say that I’ve ever really tried eggnog either. My wife on the other hand loves it. She just enjoys anything seasonal. Pumpkin spice latte’s around Halloween, stuffing on Thanksgiving, corned beef on St. Patty’s, or King cake for Mardi Gras, you name the seasonal treat and chances are she loves it. Heather loves her traditions. Since changing our diet and lifestyle, I have found homemade alternatives for many of these seasonal delights. My sights are now set on making her a healthy, low sugar eggnog to enjoy this holiday season.
What’s in Eggnog anyway? Hmmm?
I created this recipe as I was baking my low sugar Christmas cookies for our Home Alone movie night. Having never actually tried eggnog and no idea what was in eggnog, I was literally just creating this on the fly. Of course, that’s the way I cook best, so that’s right up my alley. Later, I checked a couple actual recipes, and my recipe was pretty darn close to the traditional eggnog.
The only differences were the ones I would have substituted anyway if I were looking at a recipe. Not too shabby, Dad. Not too Shabby at all. (Excuse me while I pat myself on the back) Oh wait, there was one difference. I used the whole egg. All recipes call for the egg yolk only, but I just blended the whole egg and it tasted just fine, so why mess around with separating the yolks.
Low Sugar Eggnog
- 2-3 eggs (depending on size)
- 2 cups yogurt (instead of milk)
- 1 tsp .vanilla
- 1 tsp. honey
- 1 tsp. monk fruit
- 1 tsp cinnamon and a pinch for presentation
If you like your eggnog cold, then simply throw all the ingredients into a blender and blend for about 30 seconds.
For warm eggnog:
- Heat up the yogurt. If you want to preserve the probiotics in the yogurt use caution not to overheat.
- Add eggs and other ingredients to blender. Start blending on medium speed.
- Slowly pour in warm yogurt. Continue blending until nice and creamy.
- Pinch cinnamon on top to make pretty. Serve and enjoy.
Low Sugar Eggnog TIPS
Watch out for the tang
Because this low sugar eggnog uses yogurt instead of milk, it has an extra tang to it. If you’re not fond of the tang, you can use extra monk fruit or honey to counteract the extra sourness. You could of course simply use coconut milk or whole cream instead of yogurt too.
Try replacing the honey with maple syrup
Maple syrup would probably make my low sugar eggnog taste even better. Unfortunately, maple syrup is my kryptonite. I can’t say no to maple syrup if it’s in the house, so we do not have it in the house. It’s too delicious for my willpower to resist!
***Use caution with raw eggs.*** We only eat eggs raw if they are from our local farmer. We’ve gotten to know them, and we trust that their birds are healthy and less likely to make us sick. ***
What is your favorite holiday treat?
Leave a comment.
My low sugar eggnog pairs wonderfully with my healthy ginger cookies. You won’t even miss the sugar. (click here for the recipe)