The Yummy Eggnog Detox
Low-carb, sugar-free, THM: Deep S, Gluten/peanut free if using non-contaminated ingredients
Serves: 1 serving
  1. In a mug in the microwave, heat the water and most of the almond milk (I usually put it in for 2-3 minutes). Reserve ¼-1/3 cup of the almond milk to "temper" the egg with (you don't have to heat this almond milk).
  2. Meanwhile, add the reserved almond milk and all other ingredients to a blender (I use my Ninja single-serve blender cup) and blend until smooth and combined. Add the hot water/almond milk and blend again immediately (so the egg doesn't have time to scramble). If you like, heat the blended drink some more, but I usually just drink it as is and it's great!
*If you would like a creamier result, use more unsweetened almond milk in place of some, or all, of the water. I was just trying to be frugal.
**If you're concerned about salmonella poisoning, use a pasteurized egg.  These can be purchased, or you can make them at home (Google it).
Be careful when blending hot liquids and vent the blender as needed to avoid a pressure buildup.
As always, adjust the sweetener, extract, and spice ingredients to your own personal taste.
Recipe by Briana Thomas at