Eggnog Mocktail

• 4 large organic Egg Yolks
• 480 ml of organic full fat Milk
• 240 ml of Double Cream
• 2 large scoops of Vanilla Protein Powder
• 1/2 tsp of ground Cinnamon
• 1/4 tsp of ground Nutmeg (plus extra for garnish)

Step 1

In a medium-sized bowl, whisk together the egg yolks until the mixture is smooth and pale yellow.

Step 2

In a saucepan over medium heat, combine the milk, heavy cream, cinnamon and nutmeg. Heat until the mixture is just about to simmer. Do not let it boil.

Step 3

Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking continuously. This step prevents the eggs from scrambling.

Step 4

Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Step 5

Cook the mixture over medium heat, stirring constantly, until it thickens slightly and reaches a temperature of about 160°F (71°C). Do not let it boil.

Step 6

Remove the saucepan from heat and let it cool slightly. Stir in the vanilla protein powder until fully dissolved and incorporated.

Step 7

Pour the eggnog through a fine-mesh sieve into a pitcher or bowl to remove any solids. Let it cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.

Step 8

Pour the chilled eggnog into glasses, sprinkle with a pinch of ground nutmeg, and enjoy!