Eggnog is a traditional part of many wintery events. Here is an eggnog recipe that uses eggs, requires quick stovetop cooking, and uses Splenda rather than sugar.

Ingredients:

2 cups light cream
2 egg yolks
1/4 cup Splenda
1/4 tsp nutmeg
1/2 tsp cinnamon
1 1/2 tsp vanilla

Mix all ingredients together in a small saucepan. Cook over a low heat until the mixture coats a spoon with a thin layer. Make sure you stir frequently so it doesn't burn!

When the mixture is slightly thickened, remove from heat and put into a heat-safe container. Put it in the fridge for a few hours to cool. Then serve and enjoy!

Carbs:
Really the only carbs here are from the 2 cups of light cream, so 16g for the entire mixture. Egg yolks have *maybe* 0.2g of carbs each, if you want to count those bits in.

Some people do count 6g of carbs for a 1/4 cup of Splenda. It depends on how your body processes it. So if you counted every last little bit in this mixture, that would be a total of 22.4g in the entire pot. A rational serving of this would be perhaps 1/2 cup - so 5.5g total carbs per serving - but I do know people who would drink through this entire pot in one sitting, so plan accordingly.

I definitely recommend getting SMALL special glasses for your eggnog, sipping it and treasuring it, rather than just pouring it all into a giant mug and glugging it without thought :)

HISTORY OF EGGNOG

Eggnog was much loved in colonial America, typically served with rum. Those colonists adored their rum and sherry and added it to pretty much everything :) It kept them warm on a long winter's night! Eggnog was most definitely a festive party drink. They would make giant vats of eggnog and offer cups to everybody who came by. Taverns would have eggnog on hand for their patrons.

George Washington adored eggnog and created a variety of recipes for it, all with different alcohols.

Remember, if you add alcohol to your eggnog, to drink in moderation and to keep in mind that alcohol is FULL of empty calories. It will definitely affect your weight!


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