Recipe makes 2 servings
1 cup (245g) whole milk
1/2 cup (158g) half and half
1/4 tsp ground nutmeg or to taste
2-3 whole cloves
2 small cinnamon sticks
5 (83g) large egg yolks (reserve whites for another use)
1½ tsp (6.5g) vanilla extract
1/3 cup (56g) sugar-free sweetener of choice (or to taste)
2 scoops (80g) HLTH Code Creamy Vanilla
1 cup (111g) ice cubes
Whipped heavy cream
Combine milk, heavy cream, nutmeg, cloves, and cinnamon in a small saucepan and bring to a boil over medium heat; reduce the heat to low and let simmer for about 5 minutes; turn off the heat.
Whisk egg yolks, vanilla, and sugar-free sweetener in a large bowl until light and fluffy.
Remove the cinnamon sticks from the hot milk and cream mixture and slowly pour it into the eggs, whisking continuously.
Return to the saucepan and heat the mixture over medium-low; cook, stirring often, until it thickens (should coat the back of a spoon), about 3 to 4 minutes. Remove from the heat and strain into a bowl; discard cloves and cinnamon sticks. Cover the bowl and set aside to cool to a room temperature, then refrigerate until ready to make the shake.
Pour the chilled eggnog into a high-powered blender, add HLTH Code Creamy Vanilla and ice cubes and blend until smooth and creamy.
Pour the shake into glasses, add topping (if desired), and serve immediately.
12.3g NET Carbs