Eggnog for Nick 🎅🏼 Low-Carb & Keto

This is Eggnog, and this is Eggnog for Nick. However, Nick is a special friend. Dearest Dennis, I'm writing you with a favor to ask. My doctor says I'm pre-diabetic and I must control what I eat, or I will lose a foot in the matter. However, you know my profession and how difficult it can be. And so I ask you make a lukewarm eggnog that's delicious, so that I can at least have a fighting chance. Sincerely, Nick. You gotta get to work. And for amazing eggnog, we require eggs. Five large eggs, to be exact. He begins by separating the whites from the yolks, but never remembers which bowl to separate over. Ideally, he should be using a third container in case of any accidents. A cracked yolk will ruin the egg whites, requiring a bloody restart. Yay! So, use caution when separating. I got lucky. Yes, yes indeed. The whites and the yolks are set aside, and for the next step you could use a whisk and a mashing blender, but he requires a stand whisk, because he will be using the stand mixer. The bowl is nestled inside, the whisk attached, the lever raised, and the mixer started. Once the whites become frothy, he adds two teaspoons of vanilla extract until they dissolve. When the consistency of shaving cream is attained, I think we're good now, we can proceed to the next step. The whites are set aside in a bowl, and into the dirty mixing bowl he adds the yolks. Again, the bowl is clipped in like a child's seat, and the yolks are whipped like they deserve to be. He slowly adds half a cup of valelose until it dissolves, then a subtle stop to ensure he scrapes the bowl, including the bottom. You want a nice, smooth mixture after all. Then he continues whisking while adding an additional half cup of valelose, slowly, until he gets tired and dumps it on there. When the eggs appear pale yellow and have a silky smooth texture, it's time for the nog, an egg nog. Into a pourable container he adds one cup of unsweetened almond milk, one cup of heavy cream, and one and a half cups of lactose-free whole milk. And since he likes his egg nog spiced and rich in flavour, he adds three teaspoons of extract from the vanilla, then with the aid of a rasp, he freshly grates a considerable amount of the king's spice. When he tries to freshly grate some tree bark, he can't quite figure it out. Therefore, he adds a teaspoon of already ground cinnamon. Using the adjacent method, he gives a quick stir to the spiced dairy concoction, to no avail. Regardless, he needs a good quality whiskey. The yolk barrel aging adds incredible depth to the nog, but he also needs dark rum, an ode to the Caribbean cane sweetness of which parrots are rather fond of. Then he cleans. Because... ants. Back in the mixer, the hodgepodge milk cocktail is added to the yolks, creating an eggy, milky, boozy broth. He also makes sure to get any spices clinging for dear life out of the glass thing. The frothy egg whites are now added back into the boozy mixture, and slowly combined. A taste for the tests, and... he is content. Let the bottling begin. His preferred container for holiday drinks are snapcap bottles. Airtight, glass, and cool to look at. He fills them up and pours himself a drink with the remaining egg nog. Unfortunately, he succumbs to the curse of the nog. When he awakes, it has become rather late. He cannot serve that nog to Nick, as he shouldn't drink and ride. As he cleans, he also realizes the alcohol has had no time to kill any possible sap manila that may exist. Instead, we must make another version. And for that, we need a pot. To it, we pour one cup of the heaviest of creams, the unsweetened milk of a non-lactating nut, and the mother's milk of another species, lactose-free, and one of his favorites, Fairlife. He snaps a tree bark in half with his bare hands, and drops it in, to which he adds three teaspoons of extract from the vanillas, then the all-star spice of egg nog, the king's spice, nutmeg. Yes, this is all I have. And so we must utilize it to the fullest. He creates an exorbitant amount of the seed into the pot, but it is required as it is a found in flavor. The pot is then taken to the stovetop, where it is set atop a flame of medium intensity. He must bring it to just a boil, and subsequently reduce the heat. Next, it's time for the pre-chickens. For this, he simply needs five large egg yolks, nothing fancy. He separates them as before, with no need for a third bowl. Ensure to use a large bowl, as the yolks need ample room to spread out. Just be aware, they are, in fact, insane in the membrane. As for the egg whites, they are dead. Next, he adds half a cup of allulose directly into the yolks, and using the best tool for this job, he does what whisks do best. Whisk. He combines the ingredients, until the sweetness is completely dissolved. Then, he adds yet another half cup of allulose, and continues to whisk. The mixing and aerating, yields the peri-yellow color of a dying sun. The ribbon-like consistency, means it's ready for the milky milk. He sets the bowl aside, and turns to his pot, which has just hit the boiling point. He disables the flame mechanism, and returns to the counter with the pot in tow. A towel is placed under the bowl, to prevent it from spinning into orbit. Using a ladle, such as this beautifully black plastic one, he begins to temper the eggs. He slowly pours 3-4 litres of the hot milk into the yolks, as he feverishly whisks, till the cows come home. If the eggs were not tempered, he'd have scrambled eggnog. And no one, likes scrambled eggnog. Once brought to temperature, he returns the liquid to the pot. This will allow him to cook, and kill, any potentially harmful bacteria, and avoid the squirts. He ensures he gets it all with a silicone spatula, and returns it to the flame box. Over medium heat, he will continually stir, and check the temperature, using an instant read thermometer. Once the thermometer hits 160 American, it is safe, and can be removed. His is apparently beyond safe. He then requires a small sieve. The heated eggnog is filtered, as it flows through into a standard quart container. If you were to add alcohol, now would be the time. But since we learned that lesson already, he just continues pouring. Keep in mind, it may need some assistance from a spatula, to get it through. Patience is key. Once inside, simply cover the nog, and chill overnight. However, we don't have overnight, as Nick will be here shortly. So, we must find a way. Thank you, to the person who invented lids. Into a large bowl, he adds non-fancy ice, along with water from the hose on his counter. He could use an immersion cooker, as a circulator, to speed up the cooling, but he doesn't have a vessel large enough. Instead, he turns it to the old-fashioned way. But this is also an exercise, time can perform herself. So, he will return. 30 minutes later, the nog, is... chilled. For Nick's sake, he must perform, and adhere to strict quality control standards. Standards, surpassed. But with all this work, he wants a boozy nightcap nog. Using a good whiskey, he adds three quarters of an ounce into the glass, as well as three quarters of an ounce of dark rum. You could also use brandy, but definitely not gin. Then, he simply tops it off, by free-pouring the egg nog. Although it is not necessary to garnish, it is customary. And so, he adds a cinnamon stick, to serve as a stirring stick, and creates fresh numbing over top. However, before consuming this egg nog, he must label the core container. One, so that no one touches it, and two, so that Nick knows it's his. Nothing works quite like painter's tape for labels. The nog is set in the fridge to cool, until Nick's arrival. Although egg nog can be consumed hot or cold, it's best to store in the refrigerator. If it contains alcohol, you can even age it. In the meantime, he writes a response to Nick. Dear Nick, I made you an amazing egg nog, it's in the fridge, and don't worry, it's not boozy. As a return favor, I ask that you spread my message around the world, in the hope of helping people like you and I. I hope that we can meet up soon, and make some brisket. Say hi to your wife for me. Sincerely, Dennis. Hopefully he made the nog in time, and that Nick can read his illegible chicken scratch. And so, if you want to level up your low-carb cooking skills, and kick diabetes square in the face, subscribe and make sure to check out these other videos. Much thanks to my Patreon supporters, who help make this channel possible. Ha ha ha, cool. Junior, wash his coat. Until next time, A12.