|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|
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.
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.
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.