Ingredients:

4 Cups Unsweetened Almond or Nut Milk of choice

1/3 Cup Powdered Stevia or Sugar Substitute of choice

5 Eggs, separated

1 Cup Organic Whipping Cream or coconut heavy whipping cream

1/2 tsp Organic Cinnamon

1 tsp Nutmeg

Pinch Sea Salt

Cooking Thermometer

Instructions:

Step 1: Gather all ingredients. Heat 2 cups almond milk and salt over low heat until warm.

Step 2: In a mixing bowl, slowly add powdered stevia, bit by bit, to egg yolks and beat well.

Step 3: Whisk 1 cup of warmed almond milk into yolk mixture and then add egg mixture back into saucepan with remaining warmed nut milk. Stir until combined.

Step 4: On low heat, stir very frequently until temperate reaches to 160-170 degrees. Scrape drown the bottom of the pan to prevent scorching. Don't let mixture overcook or boil.

Step 5: Remove from heat and whisk in heavy cream. Place saucepan into ice bath to cool.

Step 6: In separate bowl, beat egg whites until soft peak forms and set aside.

Step 7: Pour eggnog mixture into pitcher and add remaining 2 cups of nut milk and remaining ingredients. Top with egg white mixture and stir all ingredients together until frothy and thick.

Step 8: Enjoy!