Low-Carb Sugar-Free Holiday Egg Nog Recipes

Several glasses of eggnog
Deirdre Rooney/Getty Images
Total Time 15 min
Prep 15 min, Cook 0 min
Yield 12 servings

Here are three methods of making eggnog, including cooked and uncooked versions and a nonalcoholic version. If going the uncooked route, make sure to use pasteurized eggs (see the note, below).

Eggnog, also known as egg milk punch in some countries, is a holiday beverage usually consumed between the holidays of Thanksgiving and Christmas in North America, particularly Canada and the United States.

It is traditionally made with raw eggs, milk, sugar, and brandy and/or bourbon and/or rum. There also are nonalcoholic versions, while others have varying degrees of alcohol in them.

This recipe will make 12 (4-ounce) or punch-sized servings. 

Ingredients

  • 6 eggs
  • 5 1/2 cups whole milk, unsweetened soy milk, or unsweetened almond milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar substitute
  • 1/4 cup brandy
  • 1/4 cup rum or bourbon
  • Nutmeg

Preparation

Easy Method

  1. Place all the ingredients into a blender and blend it up.
  2. Pour into punch cups and sprinkle with nutmeg.

Traditional Method

  1. Separate the eggs.
  2. In a medium bowl, beat the yolks until light. In a separate bowl, beat the whites until they form soft peaks.
  3. Add milk, heavy cream, sugar substitute, brandy, rum and beaten yolks and whites to a large punch bowl. 
  4. Combine everything with a whisk (don't overmix) and sprinkle nutmeg on the top when serving in each individual cup.

    Nonalcoholic Method

    1. Instead of adding the alcohol, use 5 cloves, 1 teaspoon of cinnamon, 1 teaspoon of ground nutmeg and 1/2 teaspoon of vanilla extract for the ingredients.
    2. Combine the milk with the spices, excluding the ground nutmeg, over low heat in a deep sauce pan, making sure to avoid a hard boil.
    3. In a medium bowl, combine the egg and sugar substitute with a whisk, stand mixer, or hand mixer, beating until light and fluffy.
    4. Slowly add all of the egg mixture, a tablespoon at a time or so, to the milk and spices in the pan while still on low heat.
    5. In a separate bowl, combine the cream and a few gratings of nutmeg and whisk together. Add that mixture to the pan to finish heating through, no more than 2 to 3 more minutes. 
    6. Strain the mixture through a mesh strainer and serve warm or refrigerate four or more hours to serve cold. Add a pinch of ground nutmeg on top when serving.

    Note

    Traditionally, eggnog is made with raw eggs, which are discouraged nowadays because of the risk of Salmonella illness.

    There are several options you can take to avoid the risk:

    • Buy pasteurized eggs ​if you can find them.
    • Use the recipe to make a stirred custard, using half the liquid and adding the rest of the liquid after the mixture cools.
    • If you are willing to throw caution to the wind and use raw egg, use fresh eggs directly from a farm with a small flock of hens.

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