Most people have a strong feeling about Egg Nog - they either love it or find it disgusting. At Amandean, we adore Egg Nog, which has charmed drinkers for nearly a millennium.
Truth be told, Egg Nog is one of the biggest diet-crashers as far as holiday indulgences are concerned. Traditionally made with sugar, heavy cream, eggs, and your liquor of choice it isn't hard to see why. We've come up with a healthier, alternative option with a nutritional boost from our Premium Grass-Fed Collagen Peptides that packs all the flavor and is hard to resist.
Makes 4-6 servings
3 ½ c. almond milk (coconut milk or dairy milks will also work)
2 tbsp of Amandean's Premium Grass-Fed Collagen Peptides
6 egg yolks
⅓ – ½ c. honey or maple syrup (adjust for the level of sweetness you desire)
¼ c. butter, ghee, or coconut oil
1 vanilla bean, split
½ tsp. nutmeg
½ tsp. cinnamon
Pinch of sea salt
4 oz. rum or bourbon (if you're on a cheat day)
Combine ½ cup of the almond milk with Premium Grass-Fed Collagen Peptides in a small bowl. Stir well.
Add the egg yolks and honey to a large bowl. Beat with a hand mixer until light and fluffy, about 5 minutes.
Add the remaining 3 cups of almond milk to a medium saucepan over medium heat. Stir in the butter, vanilla bean, nutmeg, cinnamon, and sea salt. Once the butter has dissolved. Turn the heat off, cover with a lid, and allow to steep for 10 minutes to help the vanilla bean infuse flavor into the milk.
Once the milk has steeped, turn the heat on to medium low. Add the remaining Almond Milk and Collagen Peptides and continue to stir until smooth and hot. Remove the vanilla bean.
With the hand mixer running, add the warm milk to the fluffy egg yolks in small batches to temper the eggs (adding too much liquid too quickly can curdle the eggs). Once all the milk is added, move the speed to high and mix until frothy. This can also be done with a blender or immersion blender.
Chill the entire mixture in the refridgerator for 20-25 minutes. Shake just before serving.
Add in rum or bourbon ( if desired) and top with a sprinkle of cinnamon.