Low FODMAP Eggnog

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Warm the milk mixture. In a medium saucepan, whisk together lactose-free milk, half and half, and salt. Warm gently over medium low heat until just hot, do not boil. 2. Whisk the yolks. In a bowl, whisk together egg yolks and sugar until smooth and lightly pale. 3. Temper the eggs. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly-this keeps the eggs from scrambling. Then pour the tempered egg mixture back into the saucepan. 4. Thicken the egg nog. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula, until it coats the back of the spoon. 5. Flavor it. Remove from heat and stir in vanilla extract, nutmeg, and cinnamon. 6. Chill. Pour into a glass jar or pitcher and refrigerate for a least 1 hour. It thickens slightly as it cools. 7. Serve. Sprinkle a little nutmeg or cinnamon on top.