Coconut Eggnog

Coconut Eggnog

• 13.5 oz canned coconut milk
• 2 Tbsp erythritol
• 1 Tbsp xylitol
• 1 pinch pure powdered stevia
• 3 large egg yolks
• 1 tsp vanilla (or rum extract)
• ⅛ tsp nutmeg
• Pinch of salt

1. Combine the coconut milk with the erythritol and xylitol in a heavy bottomed sauce pan over medium high heat. Stir while heating until bubbles begin to form on the outside edges of the pan.
2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a clean bowl and place in an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days.
3. Makes four ½ cup servings. Add ½-1 ounce of spiced rum and ice cubes for a special treat. Or for ice cream; allow eggnog to sit covered in the refrigerator for 24 hours to cure then churn as recommended by your ice cream maker.