Diabetic Eggnog
| 4 c. unsweetened almond milk 2 Tbs. cornstarch 1/2 cup Splenda 2 eggs, beaten 1 cinnamon stick 1/8 tsp. grated nutmeg 1 tsp. rum extract |
| In saucepan, add 1 c. almond milk and cinnamon stick. Bring to a boil. Simmer for one minute. Mix together 1 c. almond milk, cornstarch and Splenda and add to warm almond milk. Bring to a boil, stirring constantly for one minute until thickened. Turn off heat. Whisk eggs in bowl and add ½ of thickened mixture to eggs. Cook egg mixture over low heat until thickened - one minute. Remove from heat and add last two 2 of almond milk and rum extract. Refrigerate. Garnish with grated nutmeg. Makes 1 quart. |
