I’m not saying that there haven’t been keto eggnog recipes around for a while now, because there have been and they’re pretty damn good. It just seems like this holiday season, keto dieters everywhere have collectively sat up and realized just how good it is, to say nothing of being a snap to make. In sharing my Keto Mexican Coffee Eggnog, I hope to introduce you to some points of technique that will help you whether you make this recipe or formulate your own.
The type of eggnog that most people are familiar with is the kind that comes in cartons at the grocery store around the holidays, otherwise known as a cooked custard eggnog. It’s exactly what it’s name communicates — a loose, drinkable sweetened custard typically flavored with vanilla and nutmeg.
It doesn’t always have to be flavored with nutmeg and vanilla, though. So much of what makes eggnog a joy to drink is its thickness and sweet taste. There’s no reason why it can’t be flavored in other ways. We’re really just drinking melted ice cream batter and custard ice creams are certainly flavored in a myriad of ways.
This is also a comparison that makes a lot of sense. You can actually run (almost) any eggnog through an ice cream maker and end up with a really good ice cream. (Note: Although I have not tried it, you might not be able do to this with our keto coffee eggnog due to it’s lack of sugar. It would likely require a little doctoring to make it work. Maybe another post?)
Since I live in Southern Arizona and Mexican food culture is hard to avoid (not that I’d ever want to!), I decided to give our keto eggnog a bit of local flavor in the way of coffee, cinnamon, and orange zest.
This is a flavor combination used in a spiced Mexican coffee called “Cafe De Olla” and ends up being very pleasing and unusual in combination with our eggnog base and its requisite nutmeg. The tequila, if you choose to add it, slots in nicely at the end of our Keto Mexican Coffee Eggnog.
If you’re a regular reader of this blog, you have probably noticed that my typical go-to sweetener combination for most everything is a tandem of erythritol and stevia glycerite. I like the near sugar-like taste of erythritol, but it can be sluggish to dissolve. This makes it hard to really gauge how sweet the final product will be without a lot of waiting around. I solve that with the stevia glycerite which dissolves instantly and gives us more control over the fine adjustment of the sweetness level. Using a combination of sweeteners also helps to mute any respective aftertastes, an approach that is used in most commercial diet sodas. I’ve used this approach most recently in my Keto Apple Pie Margaritas.
Keto Mexican Coffee Eggnog
Place the eggs, cream, milk, and vanilla in a mixing bowl and whisk until very well combined.
Zest the orange into the bowl and then add both the coffee and erythritol. Whisk until combined.
Pour everything into a pot over medium heat and bring to at least 165 degrees F or when it will coat the back of a spoon and leave a streak if you draw your finger down the back of the spoon. Add the nutmeg and cinnamon, remove from the heat, and mix to combine. Strain into a clean bowl with a fine mesh strainer.
Taste and add the stevia glycerite drop by drop to achieve your desired level of sweetness. I used four drops.
Add the tequila if you so desire and mix to combine. Chill, preferably overnight. It will thicken up considerably during that time.
I add the spices at the end because they will over-extract if they were in the eggnog as it cooked. They will extract overnight as the eggnog chills, so don't worry if you feel it is not nutmeg and cinnamon-ey enough when you initially taste.
I always hold back stevia glycerite until the end for fine adjustment of sweetness. Erythritol is sluggish to dissolve and is hard to make fine adjustments with.