Well, well, well…. Protein Egg Nog : the Holy Grail of Christmas protein recipes. This is absolute summit of the mountain of Pow and it will absolutely floor you. It’ll render you speechless. If you’re thinking, “it’s probably just like a protein shake”, you’re wrong. It doesn’t taste like a protein shake at all. It tastes like Egg Nog, like ACTUAL Egg Nog – like frothy, smooth, creamy and delicious Egg Nog. It tastes like winter bliss in a cup! And you know what? It’s totally sugar-free and really low in carbs. We’re talking Protein Wizardry of the highest order here! Ho ho ho :-D
3 organic egg yolks
1/4 cup vanilla whey protein powder
1/4 cup single cream
1 cup of milk (I used cartoned
coconut but any will do)
1/4 cup milk (same as above)
1/2 teaspoon toffee flavdrops (or your sweetener of choice)
1 teaspoon cinnamon
2 cinnamon sticks
1 tablespoon brandy (optional but hey, tis the Season)
1. Electrically whisk the whey, 1/4 cup of milk, and yolks in a bowl (or deep shaker) until you get a frothy mix.
3. Once the milk is warm, SLOWLY pour it into the whey and egg mix while you whisk it. You need to whisk continually and pour the milk in slowly to ensure you don’t cook the yolks. That’s because if you pour the egg mix into the hot milk in one go, your eggs will probably cook and you’ll end up with a wack-looking omelet soup. Nobody wants that.
4. Once you’ve poured all the milk into the whey mix and it all looks nice and smooth, transfer the whole thing back to the pot where the milk was and heat it back up at a low/medium heat while stirring. Add a stick or two of cinnamon to the mix for further flavor. The reason you cook the mix at this stage is so the yolk cooks and your mix thickens up. If you want a REALLY thick Nog, feel free to add 1/2 tsp of xanthan gum. I didn’t add any and though it was perfect without it. But hey, if you like your Nog super thick, the gum is your friend.
5. Pour the Egg Nog into two regular cups or three smaller ones, add cinnamon on top and… BAM! Enjoy :-D
Macros per cup (out of 2):