Name: Frozen eggnog
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 500 ml milk; 250 ml cream; 10 ml vanilla essence; vanilla pod, seeds only; nutmeg ground, pinch; allspice pinch, ground; 4 eggs large; 90 ml xylitol granulated; milk to serve; fresh mint to garnish

Recipe Disclaimer

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Ingredients (10)

500 ml	milk
250 ml	cream
10 ml	vanilla — essence
	vanilla — pod, seeds only
	nutmeg — ground, pinch
	allspice — pinch, ground
4	eggs — large
90 ml	xylitol — granulated
	milk — to serve
	fresh mint — to garnish

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Method:

Place the milk, cream, vanilla essence, ground cinnamon, vanilla seeds, nutmeg and allspice in a saucepan. Heat it over medium heat until warm but not boiling. Remove it from the heat just before it starts to boil.

Whisk the eggs and xylitol together in a mixing bowl. Whisk in the warm milk mixture and pour it all back into the saucepan. Cook over very low heat for 5 minutes while continuously stirring. It should be slightly thickened and able to coat the back of a wooden spoon in one smooth layer.

Allow it to cool and place it in a freezer-friendly container. Freeze for at least 6 hours or overnight until firm.

Once you are ready to serve, remove the frozen eggnog from the freezer. Let it sit for 5-10 minutes until slightly thawed. Use a fork to scrape the eggnog into fine granules like you would when making a granité.

Add 60ml (¼ cup) of cold milk to each serving glass and then add in a scoop of the frozen eggnog. Garnish with more ground cinnamon and mint leaves, if you prefer.

TIP:
Serve the frozen eggnog with a spoon and a straw. This way you can eat your way through the eggnog while you wait for the rest to melt into the milk that you can sip up with a straw.

TIP:
If you have a high-speed blender you can add the frozen eggnog in chunks into the blender with all of the milk and blend until smooth. It will be like a frozen milkshake. Add more milk to thin it out if needed.