Ingredients

• 3 cups almond coconut milk, unsweetened
• 1 vanilla bean or 1 tsp vanilla extract
• 2 large eggs or 3 egg whites
• 3 tbsp. powdered stevia or Treleafia
• 1 tsp cornstarch
• Freshly grated nutmeg, for garnish

Directions

1. Heat 2-1/2 cups almond milk in a medium saucepan.
2. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
3. In a large bowl, whisk the eggs, powdered stevia and cornstarch until it turns light yellow.
4. Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you’ll make scrambled eggs).
5. Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
6. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.
7. Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.