Name: Eggnog Mocktail
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 large organic Egg Yolks; 480 ml of organic full fat Milk; 240 ml of Double Cream; 2 large scoops of Vanilla Protein Powder; 1/2 tsp of ground Cinnamon; 1/4 tsp of ground Nutmeg (plus extra for garnish)

2 glasses of eggnog on a white background.

1 min read

Eggnog Mocktail

This keto friendly recipe is a creamy, flavourful twist on traditional eggnog, designed to support your health goals while keeping the holiday spirit alive.

Ingredients:

4 large organic Egg Yolks
480 ml of organic full fat Milk
240 ml of Double Cream
2 large scoops of Vanilla Protein Powder
1/2 tsp of ground Cinnamon
1/4 tsp of ground Nutmeg (plus extra for garnish)

Products needed:

Instructions:

1. In a medium-sized bowl, whisk together the egg yolks until the mixture is smooth and pale yellow.
2. In a saucepan over medium heat, combine the milk, heavy cream, cinnamon and nutmeg. Heat until the mixture is just about to simmer. Do not let it boil.
3. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking continuously. This step prevents the eggs from scrambling.
4. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
5. Cook the mixture over medium heat, stirring constantly, until it thickens slightly and reaches a temperature of about 160°F (71°C). Do not let it boil.
6. Remove the saucepan from heat and let it cool slightly. Stir in the vanilla protein powder until fully dissolved and incorporated.
7. Pour the eggnog through a fine-mesh sieve into a pitcher or bowl to remove any solids. Let it cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
8. Pour the chilled eggnog into glasses, sprinkle with a pinch of ground nutmeg, and enjoy!