Just the other day, my children and I were discussing the etymology (i.e., derivation) of the word “eggnog.” According to Wikipedia, the drink may have originated in England, and it is possible that it developed from a drink called “posset,” a beverage made of hot milk. Eggnog’s second syllable, “nog,” seems to have come from the word “noggin” which is from 16th century English and appears to mean “small cup or mug.”
Based on Alton Brown’s eggnog recipe, my Low-Carb Eggnog is very low in sugar and high in fat which makes it the perfect treat if you’re following a Keto Diet during the holidays. Yes! It’s keto eggnog!
This recipe contains raw eggs. For me that is not a problem, I’ve been feasting on raw eggs since I was a child, when I made the toll house cookie recipe almost every day after school while my Mom was at work. I haven’t ever had an issue with raw eggs, in fact, sometimes I wonder if I tolerate raw eggs better than cooked eggs. If you are concerned check out my Vegan Eggnog recipe! Yes, it’s an egg-free, dairy-free eggnog.
I’ve been eating an extremely low-sugar diet since June 3, 2014. Yes, I remember the exact date that I gave up bananas, apples, mangoes, and other sweet fruits and just about every single one of my dessert recipes. I’m feeling much better which is good since my health suffered after the incidents described in my When Things Fall Apart post. Although I’ve been in ketosis (I measure whether I’m in or out using an incredible breath monitor from Ketonix), I haven’t been counting carbs, just eliminating them wherever possible.
As you all know, I don’t like turning eating into a mathematical exercise! That’s why I don’t use nutrition information, I just eat healthy and low-carb. If you need nutrition information, hop on over to myfitnesspal.com. I discuss this subject a bit more in a post called Nutrition Information.
If you want to make this Eggnog bright yellow, add ⅛ teaspoon of turmeric. The color is stunning and turmeric is a super spice that has numerous health benefits including detoxification of the liver. The batch I made for the photograph above does not have tumeric in it. The froth in the eggnog in the photo is from the foamy egg whites that have risen to the top.
I have made this eggnog recipe both with and without salt. There is no denying that I am a salt-a-holic (which works really well for me given that my blood pressure is low). I think it tastes much better with salt, you might find though, that you prefer this eggnog without salt. Enjoy!