Egg Nog Experiment

I just came back from a fun-filled night at the casino with the girls. My first drink of the night, I had a bailey's and coffee, and it got me thinking about warm drinks of the autumn season. My favourite of which is.... EGG NOG!

When I first did an elimination diet about 8 years ago, I found dairy to be one of the 'gateway' foods for me that I needed to cut way back on in my everyday diet. This was never more evident than my inexplicable craving for velvety, spicy and not-too sweet eggnog that inevitably adds 5-10 lbs all by its self. As I continued to clean up my diet, I started experimenting with egg nog recipes myself. Every year at the beginning of the season I think I've finally perfected it and then by the end of the season,I think I can do better next year.

The xanthan gum in this recipe supposedly makes the velvety feel of real creamy egg nog, but I didn't try it without first, so I don't know if it's really necessary - let me know!

And without further ado, here's the 2012-2013 version of Roxanne's Egg Nog:

2 eggs, separated
2 c. coconut beverage (I use Trader Joe's vanilla)
1 c. light coconut milk (Again,I use Trader Joe's, but if you don't, i'd recommend full fat coconut milk)
2 cinnamon sticks
2 balls allspice
6 cloves

20 drops stevia ( I use vanilla cream)
1/2-1 t. vanilla extract
1 T. maple syrup
2-3 threads saffron, if desired

pinch xanthan gum (scant 1/8 t.)
pinch salt
nutmeg for sprinkling



They say, leave your eggs out to get them to room temperature, but I don't know if I did that since I was busy doing 5 other things at once.

Heat coconut beverage & milk on low. Add the spices (cinnamon, allspice, cloves and saffron, if using) and  heat until it's simmering (don't let it boil). If you have a spice bag, I'd recommend using it, just because it's so much easier to get the spices out easily.

While the coconut is heating, separate the egg whites and yolks into two bowls you can get your egg beaters into and put the egg yolks into one you can get about 2 c liquid into. Start beating the yolks until they lighten up in color a bit. While whipping, sprinkle xanthan gum over the beating yolks. Do the same with the salt. Slowly add 1/4 heated milk into the yolks as you whip. once about half of the hot liquid is added to the yolks, switch the egg beaters to the pot and slowly add in the hot yolk mixture. Add the stevia and remove the spices and remove from the oven to cool a bit.

Clean egg beaters well and start beating egg whites until they are foamy and thickened but not curdling. Slowly drizzle maple syrup into the egg whites to blend. Fold in the sweetened egg whites to the warm coconut mixture. Ladle into cups and sprinkle nutmeg over top.