Eggnog is a perfect holiday drink to celebrate with family and friends. This twist on the classic is my sugar-free maple eggnog.
One of my favorite holiday drinks is the eggnog and I'm known for creating wonderful twists and flavors with it.
I loved it as a kid, of course not spiked. But, then, I loved it even more later with extra spice and alcohol. This is a twist on my classic recipe with maple instead of sugar.
- Egg yolks - The color of the egg yolks will determine the color of the eggnog.
- Whole milk - I use 3% whole milk but, almond or coconut milk would be delicious too.
- Cream - This is cream used to whip and often about 32 to 38% fat. This adds richness to the eggnog of course.
- Maple syrup - Nothing beats the wonderful flavor and aroma of maple syrup especially when combined with spices. This is a great way to make your eggnog sugar-free. If you don't want to use maple, honey would work just as well. And so would agave syrup.
- Cornstarch - Traditionally cornstarch is not used, but I think it helps stabilize the eggs and prevents it from curdling. And it also helps add a bit of thickness to the eggnog.
- Alcohol - I use a good quality rum and brandy.
Step by step instructions
- In a bowl combine the egg yolks, cornstarch, and maple syrup. Combine well with a whisk and set aside
- In a saucepan over medium heat, heat the milk with cinnamon, nutmeg, and vanilla. Bring to an almost boil.
- Gradually add the hot milk to the egg yolk mixture, stirring continuously.
- Return the mixture back to the saucepan. Continue to cook on a low simmer stirring continuously.
- Cook until the mixture thickens and coats the back of the spoon (about 160 F)
- Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.
- Place egg white with 2 tbsp of maple syrup in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the egg whites are almost warm.
Tip - a double boiler means placing a bowl with egg whites over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan. - Then place the mixer on the stand and whisk until soft peaks.
- Fold the whipped eggs into the cooled eggnog mixture with a spatula
- This can be served warm, at room temperature, or return to the fridge to chill completely.
Serve
- I dipped the rim of the serving glasses in maple syrup
- Pour into individual serving glasses. Top with whipped cream
- Sprinkle with more cinnamon and freshly grated nutmeg.
more holiday drinks
- Bailey's Irish Cream or Butterscotch Irish Cream
- Homemade Mulled wine
- Caramel Eggnog or Cherry Eggnog
- Hot Chocolate Eggnog or Rich Chocolate Eggnog
- Hot Chocolate Recipe with Real chocolate
- Kahlua Chocolate Milkshake
- Strawberry Vodka Cocktail or cranberry margarita
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Sugar-Free Maple Eggnog
Print Pin Rate Share by Email Share on FB Save GrowCalories: 513kcal
Adjust Servings Here: 4 servings
Description
Eggnog is a perfect holiday drink to celebrate with family and friends. This twist on the classic is my sugar-free maple eggnog.
Ingredients
- 2 cups (470 ml) Whole milk
- 1 cup (240 ml) Whipping cream 32% or more
- â…“ cup (80 ml) Rum or Brandy
- 6 Egg yolks large
- ½ cup (120 ml) Maple syrup
- 1 tsp Cornstarch
- 1 tsp Vanilla extract
- ¼ tsp Freshly grated nutmeg + more for garnish
- ½ tsp Ground cinnamon + more for garnish
Egg whites
- 3 Egg whites optional
- 2 tbsp Maple syrup optional for egg whites
Instructions
- In a bowl combine the egg yolks, cornstarch, and maple syrup. Combine well with a whisk and set aside
- In a saucepan over medium heat, heat the milk with cinnamon, nutmeg, and vanilla. Bring to an almost boil.
- Gradually add the hot milk to the egg yolk mixture, stirring continuously.
- Return the mixture back to the saucepan. Continue to cook on a low simmer stirring continuously.
- Cook until the mixture thickens and coats the back of the spoon (about 160 F)
- Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.
- Place egg white with 2 tbsp of maple syrup in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the egg whites are almost warm. Tip - a double boiler means placing a bowl with egg whites over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan.
- Then place the mixer on the stand and whisk until soft peaks.
- Fold the whipped eggs into the cooled eggnog mixture with a spatula
- This can be served warm, at room temperature, or return to the fridge to chill completely.
Serve
- I dipped the rim of the serving glasses in maple syrup
- Pour into individual serving glasses. Top with whipped cream
- Sprinkle with more cinnamon and freshly grated nutmeg.
Recipe Notes
Â
- Warm or chilled - I have had both a well-chilled glass of eggnog as well as a warm spiced-eggnog on a cold Christmas night. It's hard for me to pick between the two.
- Spiked or not spiked - There is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn't eggnog if I didn't add the alcohol in there. These days, it's usually not spiked, so the whole family can have the same drink. But Again if you have friends over - go ahead and add some liquor. It's an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked - This is always a controversy. I remember when my grandmother made eggnog she didn't cook it. Back in those days, they weren't afraid of raw eggs, but these days we can't think of drinking uncooked eggs. For me, it's always cooked eggnog. My mom did the same.
- Fresh or fermented - Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It's softer and smoother on the palette. I remember my grandmother's excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy - Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, coconut milk, and use coconut whipped cream. In fact, one of my absolute favorites eggnog cocktail among friends was my tropical eggnog - It used coconut milk, pineapple juice, and coconut cream with Malibu.
Nutrition Information
Calories: 513- kcalCarbohydrates: 30- gProtein: 9- gFat: 34- gSaturated Fat: 19- gCholesterol: 391- mgSodium: 93- mgPotassium: 308- mgFiber: 0- gSugar: 24- gVitamin A: 1510- IUVitamin C: 0.4- mgCalcium: 256- mgIron: 0.8- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Would love to hear your thoughts, please comment