This Rich and Creamy Low-Carb Cashew Milk Eggnog recipe was inspired by a partnership with Silk Cashew Milk. The recipe and all opinions are my own.
Eggnog is a must have treat for me when Christmas time rolls around. I usually buy just a quart or have an eggnog shake at some fast food restaurant. Don’t judge, I was trying to do the right thing. See I know that if I have more or make it myself then I would drink it all.. like .. every.. last.. drop! That’s a lot of carbs. Typically around 17 grams or more per 1/2 cup serving. I don’t know about you but I am not stopping at 1/2 cup. Hell I don’t even know if I’m capable of stopping at a half cup!
When Silk asked me to try their Cashew Milk I knew almost immediately what I wanted to make with it, eggnog. They offer two varieties, original and unsweetened. The original has 9 grams of carbs per 8 oz serving but the unsweetened has only 1 gram of carbs per 8 oz serving. You know what that means right? If this recipe worked out the way I thought it would then you could drink a lot of eggnog with very little carbs! Hallelujah!! Hallelujah!!
This Rich and Creamy Low-Carb Cashew Milk Eggnog recipe will not disappoint you. It is everything that eggnog normally is without the carbs and therefore the carb bloat that you would typically have afterwards. I know you are going to love it as much as we did! Just make sure you double the recipe if you’re sharing.
Ingredients
- 4 eggs separated – yolks in one bowl and whites in another
- 1/3 cup sugar substitute – I used sucralose
- 1 tablespoon sugar substitute – I used sucralose
- 2 cups unsweetened Silk Cashew Milk
- 1 cup heavy cream
- 1 teaspoon nutmeg
Instructions
- In a medium size bowl or stand mixer, beat egg yolks until they lighten in color. Slowly add the 1/3 cup sucralose and continue mixing until completely dissolved. Slowly add the heavy cream and mix well until completely blended. Add the cashew milk and nutmeg and mix until combined.
- In a medium size bowl or stand mixer, beat the egg whites until they reach soft peaks. Slowly add 1 tablespoon of sucralose and beat until stiff peaks form.
- Whisk egg whites into milk mixture.
- Chill and serve.
Visit Silk at silk.com/signup to signup for the Silk eNewsletter and download an instant coupon. You can also visit Silk and let them know what you think of Silk Cashewmilk on the Silk Facebook page: http://www.facebook.com/SilkUS.
This conversation is sponsored by Silk. The opinions and text are all mine.
About Tammy Northrup
