Eggnog
MACROS, per serving (makes 4 servings)
258 Calories, 10 Protein, 20 Net Carbs, 20 Fats
Ingredients:
4 eggs
1/3 cup Monkfruit & 1 tbsp Monkfruit, separated
2 cups fat-free milk
1 cup coconut whipping cream
1 whole nutmeg
3 oz bourbon
Instructions:
1. Separate 4 eggs. Place egg whites into a bowl and refrigerate. Place the egg yolks into pot
2. To the pot add 1/3 cup Monkfruit and whisk till creamy. Then add 2 cups fat-free milk and 1 cup coconut whipping cream. Whisk all ingredients together
3. Grate one fresh nutmeg (2-4g)
4. Set the thermometer to 175F and attach it to the pot. Put the pot over medium heat. Add 2g of grated nutmeg and whisk. Stirring constantly
5. Turn off heat when temperature is at 175F
6. Add 3oz bourbon and whisk together. Cool at room temperature and then refrigerate for 2 hours
7. Remove eggnog and egg whites from refrigerator
8. Add 1 tbsp Monkfruit to the egg whites and use a hand mixer until you see stiffy peaks
9. Add ½ the egg whites into the eggnog and whisk into the mixture (you can use all the egg whites if you want your eggnog to be more foamy). Place eggnog back into the refrigerator and cool for another 30 minutes
10. Whisk again before serving, top with nutmeg and a cinnamon stick
Serving sizes for Eggnog
1. Serve 1/4 of eggnog per serving
Eggnog recipe adapted from: https://foodwishes.blogspot.com/2015/12/christmas-eggnog-maybe-i-do-like-it.html
