Sugar Free Rum Eggnog

Yield: 8 Servings
Serving Size: 4 oz
Net Carbs: 2g per serving

Ingredients

• 2 cups unsweetened nut milk
• 2 cups heavy cream
• ½ tsp cinnamon
• 1 tsp nutmeg
• 6 whole eggs
• ½ cup MonkSweet with Stevia sweetener (or to taste)
• 2 tsp vanilla extract
• ¼  to ½ cup dark rum

Directions

1. Add nut milk, heavy cream, cinnamon, and nutmeg to a saucepan and simmer for 8 to 10 minutes. Set aside.
2. Add eggs and sweetener to a large bowl and whisk until light and fluffy.
3. Add the nut milk mixture to the egg mixture gradually, whisking constantly to avoid curdling.
4. Return  mixture back to saucepan and cook over low to medium heat for 10 minutes or until mixture reaches 160 degrees Fahrenheit.
5. Remove from heat and sieve into a medium bowl.
6. Stir in vanilla and rum to taste.
7. Cover and refrigerate. Eggnog will thicken as it cools.
8. If eggnog is too thick when ready to serve, add nut milk to get it to your desired consistency.