Sugar Free Yogurt Almond Egg Nog in the blender, gluten free

Happy Holidays! Eggnog is one of our favorite things during the Holiday Season. I make mine from the healthiest ingredients I can find. Instead of a fattening temptation, it's a protein drink!

Today I was thinking back on the years when my husband and I bought Eggnog from the store. I knew it wasn't health food, but unwanted ingredients like: high fructose syrup, artificial flavors, stabilizers and Carraeggnan weren't on my radar yet.

Now I know that making our own is so much healthier and we save some money too!

A lot of health sites swear by raw eggs. If you are concerned then please use a method that tempers them with warm milk. There are many online. I've also read that researches have found a bit of alcohol kills the bacteria and makes it safer. Use your judgement or talk to your doctor if you have questions.

My mother made her own eggnog and I used her old recipe but changed it up so it was healthier and much skinnier.

We make it many different ways and always with a good high quality splash of rum. Hubby doesn't like the almonds as much as I do, so sometimes I leave them out and use more evaporated milk or coconut milk instead.

No matter how you play with this recipe it comes out great.

The psyllium husks are optional. They add fiber to your diet and they thicken the nog a bit but you can leave them out.  Enjoy!

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Makes 36 ounces

Ingredients:

• 1 cup organic milk of choice
• 1 (12 ounce) can organic evaporated milk of choice- see notes below for DIY
• 1/2 cup plain Greek yogurt or dairy free yogurt
• 1/4 teaspoon NuNaturals pure white stevia powder or 1/4 cup local honey
• 1/2-3/4 teaspoon pure Madagascar Vanilla extract, to taste
• 5 large organic pasteurized egg yolks 
• 3/4 cup raw almonds, blanched and skinned
• 1/4-1/2 teaspoon gluten free allspice or pumpkin pie spice, to taste
• Splash of high quality non GMO rum or potato vodka
• 1-2 teaspoons psyllium husks, depending on the thickness you like, opt

Instructions:

1. Put the kettle on and heat water to boiling. In a small bowl add the almonds and pour boiling water over to cover. Let sit for 5 minutes, stirring occasionally. Strain off water and return the almonds to the bowl. Pour the remaining hot water over the almonds and stir. You should have some skins already detaching. Let sit for 5-10 minutes more. Strain and gently rub remaining skins off and discard.
2. Combine all ingredients in a large blender and blend for 2 minutes or until smooth.
3. Serve immediately or refrigerate for longer storage. 

DIY Evaporate Milk:

In a saucepan, heat 24 ounces of milk of choice to a simmer. Cook for 45 minutes or until reduced in half, stirring occasionally.