Ingredients
6 large egg yolks
1/2 c. Swerve granulated sweetener
1 c. heavy cream
2 c. unsweetened almond milk
1 tsp. pure vanilla extract
Large pinch freshly grated nutmeg, plus more for topping
Pinch ground cinnamon
1/2 c. heavy cream
6 cinnamon sticks, for serving
Preparation
Step 1In a medium bowl, whisk the egg yolks and Swerve granulated sweetener until light and fluffy. Step 2In a small saucepan, heat the heavy cream over medium heat, stirring frequently, until it comes to a simmer. Step 3While whisking, slowly and carefully pour the heated heavy cream into the egg mixture. When fully combined scrape the mixture back into the saucepan and return to medium heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 3 to 5 minutes. Step 4Remove from the heat and strain through a fine mesh sieve into a heatproof bowl. Add vanilla, nutmeg, and cinnamon and stir to combine. Let cool slightly, then cover surface of heavy cream mixture with plastic (to prevent a film from forming) and refrigerate until well chilled, at least 1 hour.Step 5When ready to serve, make the topping: in a medium bowl, whisk the heavy cream just until firm peaks form. Set aside.Step 6Remove the plastic from the chilled heavy cream mixture and whisk until smooth (it should be pudding-like in consistency). Add the almond milk and whisk into the chilled heavy cream mixture until smooth. Pour eggnog into glasses and dollop with whipped cream. Grate fresh nutmeg overtop and add a cinnamon stick.
