Paleo Spice Eggnog

Luscious and incredibly delicious, this paleo eggnog maintains the traditional holiday classic flavor while being paleo and keto-friendly. The rich and creamy texture combined with the warm spices creates the perfect holiday indulgence without the guilt.

Paleo Spice Eggnog

A rich and creamy paleo and keto-friendly eggnog with a touch of warm spices, perfect for the holiday season.

4.33 from 54 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 1/2 cup unsweetened nut milk (macadamia or almond)
  • 1/2 cup heavy cream (or coconut milk)
  • 1/2 cinnamon stick
  • 1/4 teaspoon nutmeg (freshly grated, plus more for garnish)
  • 3/4 egg yolk
  • 1-2 tablespoons xylitol (allulose or erythritol)
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons dark rum or bourbon (to taste)

Instructions

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