Festive Nutmeg Delight

Luscious and incredibly delicious, this homemade paleo and keto eggnog stays true to the traditional holiday classic. With the perfect blend of nut milk, heavy cream, and a touch of dark rum or bourbon, this creamy and flavorful eggnog is a delightful treat for the holiday season.

Festive Nutmeg Delight

Indulge in a creamy and flavorful homemade paleo and keto eggnog, perfect for the holiday season.

4.36 from 47 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 1/4 cup unsweetened nut milk (macadamia or almond)
  • 1/4 cup heavy cream
  • 1/2 cinnamon stick
  • 1/8 teaspoon nutmeg (freshly grated, plus more for garnish)
  • 1 egg yolk
  • 1-2 tablespoons xylitol (allulose or erythritol)
  • 1/4 teaspoon vanilla extract
  • 1/2-1 oz dark rum or bourbon (to taste)

Instructions

  1. In a medium saucepan, simmer nut milk, heavy cream, cinnamon, and nutmeg for 8-10 minutes to infuse. Remove from heat and set aside.
  2. In a large bowl, beat egg yolk and sweetener until light, fluffy, and sweetener has dissolved.
  3. Gradually add the hot milk mixture to the egg mixture while whisking constantly to temper the eggs.
  4. Return everything to the saucepan and cook over medium/low heat for 8-10 minutes until the mixture reaches 160°F and coats the back of a wooden spoon. Remove from heat and sieve into a mixing bowl.
  5. Stir in vanilla and liquor of choice. Cover and transfer to the refrigerator to chill.
  6. Stir eggnog before serving and adjust the consistency with a little nut milk if needed.