Okay, okay, I admit it. I am an eggnog addict! I love it plain, and I love it in my COFFEE!
As much as I would like to be able to make it totally from scratch, I have finally given up that endeavor… I admire those who do not cause their eggnog to curdle! Sadly, I am NOT one of those talented souls. I have wasted too many eggs, and finally had my own “egg-piphany” (hey, maybe this could become a new tradition for me to make ON Epiphany! Granted, I am the only one in the household who likes eggnog, but hey, that’s okay, right?).
Anyway, it always saddens me when I can no longer find those cartons of holiday bliss at the local grocery store (as opposed to the little flicker of excitement I feel when they first show up for the holiday season). Besides that, I really have to limit myself on those nowadays, because you know what? I cannot find a diabetic-friendly eggnog ANYWHERE! Nope, not even at the natural food store. They just had eggless and dairyless ones (what’s even the point, once you go that far, in my humble opinion?). So, I set out to figure out how to make one that has a wonderful flavor and smoothness, does not have to be cooked, is diabetic-friendly, and I can enjoy any time of the year!
My “aha” moment came when I realized that egg beaters® are already pasteurized! So, I would not have to try to find that “perfect balance” of heating the eggies, without them beginning to COOK on me! Hmmmm…. I wondered… Maybe I could come up with something to feed my addiction.
I did. I tried it. It turned out pretty decent (if I do say so myself, and I do!). I am going to share it with you, but not with the purest of intents, I admit. I am also sharing it so that I will not lose it, and will have it for later! I am notoriously famous (in my mind, and our household) for doing that. I SWEAR there is a black hole, or maybe an open portal, in my house SOMEWHERE!
Okay, sorry, so on to the recipe. Oh, before the recipe, I will say that I only tried it in a blender, and it turned out great that way. I would think you could use a deep bowl with an immersion blender, but maybe cut the ingredients in half… These are the blenders that I have in my kitchen. I will have to be sure and try the immersion blender next time!
***ItzaSpec’s No-cook Gluten-free Blender Eggnog!***
The ingredients are as follows:
1-1/2 cups of Egg Beaters®
1 cup of half-and-half (or your favorite creamy non-dairy creamer)
3 cups of 2% Milk (or you favorite non-dairy milk)
1 tsp. of Guar Gum (optional, but makes it nicely creamy and it separates slower)
1 tsp. of ground Nutmeg
1/2 tsp. of ground Cinnamon (optional, IF you like a little cinnamon in yours)
3/4 tsp. of Rum or Brandy Extract (or 1 tsp. of Vanilla OR wait and add a shot of real rum or brandy to your glass)
3/4 to 1 cup of Splenda®, depending on your taste (or your favorite sweetener that equals the sweetness of 3/4 or 1 cup of sugar)
I blended it for a bit less than a minute, and I was good to go! YUM! 🙂 The leftovers can be stored in a sealed container, in your refrigerator for up to 7 days, as long as all of your ingredients are FRESH!
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