Monday, December 3, 2018

Eggnog with and without and the Rum Chata bottle


I sent Dave to the store for some Rumchata.  I'd never had it before but needed it for the Chocolate Cream Pie Martini I made last week.  He came home with this.
The eggnog is in a 4 cup container...you see how much RumChata I have to drink
You can't let that stuff go to waste, it is expensive!

So I used it for the drink of the week and now I have a lot of Rumchata to drink.  It is a tough job, but someone has to do it!  We tasted it plain to see what it would go with, and in my opinion, it goes with everything!  It is creamy and has a hint of spice and the kick from some rum.  Oh my, I can drink this straight.

Now, I will have to control myself because it has sugar in it and therefore carbs. According to My Fitness Pal it has 16 carbs in 1.5 oz.  Not really a keto drink.  I'll treat myself once in a while, but this huge bottle will last a long time at my house...like years.

I did make some keto eggnog.  I do love eggnog and was so happy to find several keto recipes on Pinterest.  I made some and then added some rum one night.  A couple nights later I added a shot of Rumchata oh so good!

Gman loved his eggnog without, and Grandma has her with.  We both had a pretty glass and we were happy!

So, here is to the holiday season, eggnog, pretty glasses and lots of Rumchata.
Gman likes his eggnog without, but in a pretty glass.

Keto Eggnog

2 cups unsweetened almond milk, store bought or homemade
2 cups heavy cream
1 tsp. ground cinnamon
1/2 tsp. fresh ground nutmeg
6 egg yolks
1/2 cup granulated Swerve, or sweetener of choice
pinch of salt
2 tsp. vanilla extract
3 egg whites, optional

In a saucepan over low-medium heat warm milk, cream, cinnamon and nutmeg.  Let steep for about 10 minutes.
In the meantime, in a small mixing bowl add egg yolks, sweetener and salt.  With a hand mixer, mix on high until egg yolks are light in color and the sweetener has mostly dissolved (it won't dissolve all the way until you mix in the milk).
Temper the egg yolks by adding a bit of the heated milk while you continue to mix.  Add about a cup in a couple different batches, then add the heated egg yolks to the milk mixture and heat over medium heat until it reaches 160°.  Remove from heat and add vanilla extract.  Cool in refrigerator for at least 2 hours.

Before serving, beat egg whites to a stiff peak and fold into egg mixture, this is optional and makes a lighter eggnog.  Leave the egg whites out and you get an eggnog like the kind you buy in the store.

Add rum (or Rumchata) or not.  It is delicious all the ways.

1year ago:     Leek Confit
3 years ago:  Christmas Dreams Cocktail and the Kick-Ass Doctor
5 years ago:  Tucker on the Sofa and Pumpkin Brownies
7 years ago:  Chinook Winds - drink of the week

December 3, 2018   Sunrise 10:25 am  Sunset 2:55 pm   Temp H 26/ L 19°F