Keto Mexican Coffee Eggnog

Keto Mexican Coffee Eggnog

Ingredients

• 2 cup whole milk
• 1 cup heavy whipping cream
• 8 tbsp ground coffee
• 1 tsp vanilla
• 1 orange (we are just using the zest)
• 1/2 cup erythritol
• 4 drop stevia ((we are just using the zest))
• 1 tsp nutmeg
• 1 tsp cinnamon
• 3 oz reposado

Instructions

1. Place the eggs, cream, milk, and vanilla in a mixing bowl and whisk until very well combined.
2. Zest the orange into the bowl and then add both the coffee and erythritol.
3. Whisk until combined.
4. 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.
5. Add the nutmeg and cinnamon, remove from the heat, and mix to combine.
6. Strain into a clean bowl with a fine mesh strainer.
7. Taste and add the stevia glycerite drop by drop to achieve your desired level of sweetness.
8. I used four drops.
9. Add the tequila if you so desire and mix to combine.
10. Chill, preferably overnight.
11. It will thicken up considerably during that time.
12. Recipe Notes I add the spices at the end because they will over-extract if they were in the eggnog as it cooked.
13. 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.
14. I always hold back stevia glycerite until the end for fine adjustment of sweetness.
15. Erythritol is sluggish to dissolve and is hard to make fine adjustments with