Banting Eggnog

A deliciously creamy chilled festive drink to help you ease into the swing of things

Preparation time: 10 minutes

Cooking time: 20 minutes + cooling and fridge time

Serves: 4


  1. In a saucepan bring cream, cinnamon, nutmeg, cloves, vanilla pod and seeds to a gentle boil. Remove from heat and allow spices to infuse.
  2. Whisk the egg yolks with the xylitol until pale and creamy.
  3. Add beaten egg yolks to cream mixture, mix well and return to the heat. Bring to a gentle simmer.
  4. Stir continuously for 3 minutes, or until thick.
  5. Add the brandy and mix again (if using).
  6. Remove from heat and allow to cool. Strain to remove the spices. Let cool for about an hour.
  7. Beat the egg whites in a separate bowl until they form soft peaks.
  8. Fold the egg whites into the cream mixture until well incorporated.
  9. Refrigerate for a few hours or overnight.
  10. Serve in chilled glasses with a dusting of grated nutmeg.
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  • 2 cups cream
  • 2 cinnamon sticks, or 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg, and more for garnish
  • 2 cloves
  • 1 vanilla pod, split down the middle and seeds removed, or 1 tsp good quality vanilla extract
  • 4 eggs, separated
  • 1/4 cup xylitol
  • 2 tots brandy (optional, as this could send you off your weight loss track)

Nutritional Info per cup:

  • Carbs: 4 g
  • Protein: 9 g
  • Fat: 44 g