Low-Carb Eggnog

Ingredients

• 4 large eggs, separated
• 2 cups unsweetened coconut milk (not canned)
• 1 cup heavy cream
• 1 tablespoon rum extract
• 1 tablespoon vanilla
• 1/2 cup Splenda
• 1 teaspoon nutmeg, freshly ground if possible

For a little kick, substitute 3 ounces of rum for the rum extract. Bourbon or bourbon extract makes a delicious variation too.

Traditional method

1. Separate the egg whites into a mixing bowl and set them aside.
2. Put the egg yolks in a blender and blend until frothy.
3. Add the Splenda and blend for 30 seconds.
4. Add the coconut milk, heavy cream, rum extract, vanilla, and nutmeg. Blend for 30 seconds.
5. Beat the egg whites until stiff peaks form.
6. Whisk the two mixtures together, chill, and serve.

Cooked method

1. Separate the egg whites and blend the yolks with the Splenda as above.
2. In a saucepan, heat the coconut milk, cream, rum extract, vanilla, and nutmeg just to a boil, stirring frequently.
3. With the blender on low, slowly pour the hot mixture into the yolks.
4. Return the mixture to the saucepan and heat it to 160°F.
5. Beat the egg whites to stiff peaks, whisk the mixtures together, then chill and serve.

Food-safety note: The cooked method brings the egg mixture to 160°F and is the safer choice for children, older adults, pregnant people, and anyone with a weakened immune system.