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Recipe updated 11/30/15.
I just recently tasted store-bought eggnog for the first time. Now I know why some people hate eggnog. I never thought such a sentiment could be possible. Frozen eggnog made with vanilla ice cream, raw eggs, brown sugar, milk, nutmeg, and some vanilla has always been a Thomas family Christmas Eve tradition. We serve the thick, frothy goodness up with Christmas candy (like buckeyes) and cookies, Muenster cheese and Chicken in a Biscuit crackers, and lots of family fun. Frozen eggnog was definitely a tradition for which I had to find a healthy alternative, so here you go! Welcome to the family.
Apparently eggnog has been in the family for quite awhile because my grandma just told me that when she was sick as a child, her mother made my grandma eggnog to drink. My great-grandmother thought that the raw eggs had lots of healing properties. I doubt she’s too far from the truth, although I’m not sure that all the sugar helped a lot… If you’re concerned about the raw eggs, that’s your choice. Use fresh eggs that were properly washed and have no cracks and you’ll probably be all right. I’ve been drinking frozen eggnog chock-full of raw eggs all my life, and I’m still here.
If you have leftovers (this recipe makes about two quarts), store them in the fridge back by the vent where it gets really cold and then drink up the next day. I think I might actually like it better a day old because the glucomannan smoothes it out a little more overnight…
An awesome addition to this frozen eggnog would be some peanut butter. A peanut butter milkshake with an eggnog twist? You betcha. Two of my favorite drinks combined.
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- ½ cup cottage cheese
- ½ cup heavy whipping cream
- 4 farm fresh eggs*
- 1 T vegetable glycerin (helps keep this creamy), optional
- 2 tsp. vanilla extract
- 1 tsp. Grandma's molasses
- ⅛ tsp. salt
- ¼ tsp. THM Pure Stevia Extract Powder
- 1-2 tsp. THM Super Sweet Blend, or more, to taste
- ¼ tsp. nutmeg
- ⅛-1/4 tsp. rum extract, to taste (I used Watkin's brand; start with ⅛ tsp. then add more if you like)
- ½ tsp. glucomannan
- ¾ cup heavy whipping cream
- 1¼ cup unsweetened almond milk
- Blend the first section of ingredients together in order until totally smooth. Pour the mixture into ice cube trays (I used 3) and freeze until hard.
- When you are ready to make your eggnog, get the ice cube trays out and let them soften up for 10 minutes. Blend in a high-powered blender with the second section of ingredients for about a minute until smooth (mixture will be thick). Taste and adjust sweetness, rum flavor, and nutmeg as desired. You can also add more cream and/or almond milk for a thinner beverage if you like. Serve (yields about two quarts).
- Store any leftovers back by the vent in your fridge where it's cold and drink the next day.
- I used my Ninja blender to make this eggnog.
- THM Pure Stevia Extract Powder and THM Super Sweet Blend do a great job of sweetening this recipe. They can be purchased at the Trim Healthy Mama online store.
- Glucomannan adds smoothness.
- Vegetable glycerin helps keep this eggnog creamy.