Sugar-Free Egg Nog with Added Protein
This take on the classic holiday drink takes out the sugar and the liquor and adds a bit of protein!
    Servings Prep Time
    8servings 30minutes
    Cook Time Passive Time
    10minutes 2hours
    Servings Prep Time
    8servings 30minutes
    Cook Time Passive Time
    10minutes 2hours
    Ingredients
    Instructions
    1. In a mixing bowl, beat eggs on low with a stand mixer, slowly adding in the sweetener until all is incorporated. Egg yolks should lighten in color and thicken.
    2. Combine milk and half & half in a sauce pan and set it over low-medium heat. Bring just to boiling before turning off the heat.
    3. Start whisking or beating the egg yolks for 2-3 seconds before slowly ladling in a quarter cup of the hot mixture, mixing constantly. Be sure to go very slow adding the liquid to gently raise the temperature of the eggs. Repeat 3 times, ending by mixing the egg/milk mixture for about 20 seconds.
    4. Immediately add the yolk/milk mixture to the remaining hot liquid in the pan and stir. Turn the heat back to low-medium and cook until temperature reaches 160 degrees.
    5. Add nutmeg and rum extract and stir. Transfer to a bowl, cover and refrigerate 2 hours.
    6. In a mixing bowl or a stand mixer, start whipping egg whites, slowly adding in protein powder and additional sweetener. Beat to stiff peaks.
    7. Remove the cold yolk/milk mixture from the refrigerator and add egg white mixture to it. Gently fold the egg whites into the yolk/milk mixture until full combined. Mixture will seem thick and slightly bubbly.
    8. Return to the refrigerator until ready to serve. Eggnog will be good in the refrigerator for one week.