Serves: 4-5
Prep: 60 minutes Cook: 15 minutesThe origins of eggnog date back to as early as the 13th century, and today is commonly seen as a drink where people 'either love it or they hate it.' Ditch the store-bought stuff and spend some time in the kitchen this year making our low FODMAP eggnog. A classic Christmas cocktail that can now be enjoyed symptom free!
| ingredients |
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2 cups lactose free milk |
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½ tsp cinnamon |
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½ tsp nutmeg |
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½ tsp vanilla extract |
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6 regular egg yolks |
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½ cup sugar |
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1 cup lactose free cream |
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1 cup whiskey |
In a medium sized bowl, whisk the egg yolks with the sugar into the yolks are pale in colour.
In a small saucepan on low heat and stirring continuously, mix the milk, cinnamon, nutmeg and vanilla. Slowly bring the mixture to a simmer.
Slowly and in batches, add the hot milk mixture to the bowl with the egg yolks. Whisk well to combine.
Once all of the egg and milk have been mixed together, pour the mixture back into the saucepan over a low heat and cook until slightly thickened.
Remove saucepan from the heat and stir in whiskey and cream. Cover with a plastic wrap and place in the refrigerator to cool.
Once cool, serve and sprinkle with cinnamon or nutmeg.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2190 Kj / 523 cal |
| Protein | 7.60g |
| Carbohydrates | 30.10g |
| Sugar | 29.70g |
| Total Fat | 29.70g |
| Saturated Fat | 17.50g |
| Fibre | 0.20g |
