low-carb egg nog
Image by Newbirth35
Separate 2 eggs into two bowls, one with whites, one with yolks.
Beat one tablespoon sugar-free French Vanilla syrup into whites until peaks form (frothy) (can also use a 1/2 tsp. of Splenda [1/2 packet]).
Beat one tablespoon sugar-free French Vanilla syrup into the yolks until lemon-yellow color (can also use a 1/2 tsp. of Splenda [1/2 packet]). (optional)
Gently fold yolks and whites together.
Slowly mix in about a 1/3 cup of cream (half and half, heavy or whipping) until you get the consistency that you want. You can use as much as a cup if you like it less eggy.
Taste – if it’s not sweet enough for you, add more Splenda or sugar-free syrup
Add a shot of spiced rum to make it alcoholic.
Sprinkle nutmeg and a dash of cinnamon on top.
This recipe makes about a cup of eggnog.
Note: Leftover eggnog should be refrigerated, and if not consumed within 24 hours, discarded.