5 Egg Yolks
½ C. Swerve Granular
2 ¼ C. Unsweetened Almond Milk
1 C. Heavy Whipping Cream
2 t. Nutmeg
1 t. Cinnamon
1 t. Vanilla

Easy Directions:

Place egg yolks in a large mixing bowl. Add the Swerve. Whisk until frothy and creamy. In a saucepan, pour the almond milk, cream, nutmeg and cinnamon. Bring to a rolling boil. Once foam starts to form, remove from heat. Now, add ½ of the milk mixture slowly into the egg yolk mixture. You must keep whisking. Now, take that egg yolk mixture and pour it back into the saucepan almond milk remaining mixture. Put back on a rolling heat. Keep whisking constantly and bring to a temperature of 160 degrees. This should take about 7 minutes to do. Remove from heat and add in vanilla. Pour into pitcher or mixing bowl to set in the refrigerator to chill.

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