- Yield:1 serving
- Time:10 minutes
Eggnog is a thick, spicy, and (usually) alcoholic symbol of the whole holiday season from Christmas into New Years. To me it is also a symbol of America’s birth and freedom—eggnog was a favorite drink of George Washington, and he had his own recipe for a rather strong eggnog brew which included whiskey, rum, and sherry. Only the bravest were willing to try it! The idea for this drink was originally European. It was made with milk, wines, and Sherries, but the availability of ingredients turned it into something distinctly different in Colonial America. Here in America, we like whiskey, Clint Eastwood, and eggnog. I pledge allegiance to that!
While I’m shivering away in Wisconsin (we have -15 to -25 wind chill factors this week), I certainly need a drink like an eggnog to keep me warm! Eggnog is technically an alcoholic drink, but I’m going to make my version pseudo-alcoholic for health reasons. This recipe does not call for alcohol, but I will make it taste alcoholic with a touch of mad science… I was like a mad eggnog scientist in the kitchen for about a half hour. I hope you enjoy the thick, creamy, mouthwatering result! Apologies in advance for my lack of traditional ingredients—I’m going to be a hipster about this and use almond nog—I know, how trendy! Actually, I’m going to use it for calorie purposes, plus almond nog is super thick!
You can find the baking extracts and butter flavoring in the baking section of your supermarket. Not all supermarkets carry the Hazelnut or rum flavor, but you can find it in the version of sugar-free coffee syrup, or you can find it online. You only want a few drops of hazelnut because it shouldn’t be the dominant flavor, so bear this in mind no matter what kind of hazelnut flavoring you use.
- 1 scoop EFX Sports Vanilla Pure Whey
- ½ cup almond nog
- ½ cup water
- 4-6 ice cubes
- 1 cap-full (1/2 tsp.) rum extract
- 1 cap-full (1/2 tsp.) butter flavoring
- 4 drops of hazelnut extract
- 4 drops of almond extract
- 1-2 stevia packets
- 1 sprinkle or 1/8 tsp nutmeg
When I mention a ‘capful’ of a baking extract, I find the caps on the bottles to be a convenient way of measuring the extracts in small amounts, from ½ tsp which is 1 full cap—all the way down to individual drops. When you are measuring drops, just fill the cap so the extract just about covers the very bottom of the inside of the cap; that should be about 4 drops. Put it all in the blender and enjoy! George Washington would be proud of our “gainz”.
Protein: 24 g
Fat: 3 g
Carbs: 13 g