Keto Mexican Chocolate Eggnog
Creamy, rich chocolate eggnog spice up with warm south of the border spices makes for an amazing and festive holiday treat!
- 6 eggs
- 1 ½ cups unsweetened almond milk
- 1 cup heavy cream
- ½ cup Allulose Blend Sweetener or Monkfruit/Erythritol Blend Sweetener
- 1/4 cup cocoa
- Pinch of salt
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- Pinch cayenne pepper
- 1/4 cup bourbon or whiskey
- 1 teaspoon vanilla
- 1/2 cup heavy cream whipped to soft peaks
In a blender combine, the eggs, almond milk, sweetener, salt, nutmeg, cinnamon, chili powder and cayenne pepper and blend till smooth. Pour the egg mixture into a saucepan, and heat the mixture slowly over medium low heat stirring constantly for about 7-9 minutes or until the mixture reaches 160 -165 degrees. You do not want the mixture to boil. Remove the mixture from the heat and place the saucepan immediately in a large bowl of ice water. Stir the eggnog 3-4 minutes or until cooled to room temperature. Stir in bourbon and vanilla. Pour into a container, cover and chill for for at least 4 hours.
When ready to serve: If you want a thicker more foamy eggnog, fold the whipped cream into the chilled eggnog. If you prefer the consistency of the eggnog after its chilled, simply top it off with whipped cream (see notes). Garnish each cup with grated nutmeg or ground cinnamon. Makes about 3 cups.
If topping with whipped cream, slightly sweeten the cream to taste when preparing. For a Non Alcoholic Version: Prepare as above, omit the bourbon and increase the almond milk to 2 cups. Nutritional facts are approximate and will vary tending on ingredients used. Carbs from sugar alcohols are not included in counts
Serving: 0.5cup | Calories: 242kcal | Carbohydrates: 4g | Protein: 7g | Fat: 23g | Sodium: 161mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Calcium: 130mg | Iron: 1mg