I love Egg Nog.  No question – it is one of the joys of this season.  I stopped drinking it because it was loaded with Cream and Eggs and EVERYONE knows those are just BAD for you and will clog up your arteries.

It is a new day – and Cream and Eggs are a large part of my Low Carb life.  I did some looking up on the Web for recipes.  My wife assures me that substituting Splenda for Sugar would not be a problem and switching out the Milk with more Cream thinned out with water was very doable.  Here is a classic recipe that I found, which my wife has modified.

Edit 12-25-10:  She made this and served it last night – Rave Reviews.

I have posted this in the Recipe Section.  If you have comments or suggestions, post them there.

Eggnog Recipe


  • 4 egg yolks
  • 1/2 cup Splenda
  • 1/2 cup Cream and 1 1/2 cups Water mixed
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon of ground cinnamon
  • 1 additional cup cream
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup of bourbon and/or rum and/or brandy to taste
  • 4 egg whites


  1. In a large bowl, beat egg yolks until they become thicker and lighter in color.  Slowly beat in the Splenda.  Continue beating until the mixture appears fluffier.
  2. Combine the cream/water mixture, cinnamon and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.  (Keep your eyes on this step.)
  3. Slowly add half of the hot cream & water mixture into the beaten eggs, beating constantly.  Pour the combined mixture back into the saucepan with the remaining half.
  4. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160̊F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the additional cream.  Let cool for one hour.
  5. Mix in vanilla extract, nutmeg, and bourbon/rum/brandy (feel free to omit for kid-friendly eggnog). Chill until cool.
  6. Beat the 4 egg whites until they reach soft peaks. Add a teaspoon of Splenda and continue to beat until they reach stiff peaks. Gently fold into eggnog.  If you want a sweeter Egg Nog, add Splenda a teaspoon at a time until desired sweetness.
  7. Refrigerate until serving.

Makes 1 quart. Serves 4-6.