Has anyone tried ...

[Rena]

... the DaVinci sugar-free eggnog flavored syrup? If so, how is it? I was thinking it might be good in a cup of heated almond milk. I haven't seen it in stores yet, just online. Then again, I don't look at the DaVinci brand that close (I buy Pasano), so it could be here and I haven't noticed.

Anyone try this?

I love eggnogg, but I don't like all the carbs, fat, calories, and sugar alcohols.

[romarc]

Below is an Egg Nog recipe I found last Christmas on a low carb site - still haven't tried it yet!  If anyone tries this, please let us know it turned out...

FAUX EGG NOG

6 eggs
4 c (1 quart) unsweetened soy or almond milk
2 c heavy cream
½ c sugar substitute or to taste (liquid preferred)
¼ c brandy
¼ rum or bourbon
Nutmeg

***Low carb version ~ substitute DaVinci Sugar-Free Egg Nog Syrup for the egg and sweetener. Pour all ingredients into a blender and blend; pour and sprinkle with nutmeg.

[mouseissue]

Hi romarc!

I'll have to try that this season.
Sounds like a nice drink to warm up by.

[zombiegirl74]

mmmm eggnog, absolutley LOVE it...I would have to use the rum-flavor around here, can't have tipsy kiddos! hehehehe

[suzlyn454]

I ordered the DaVinci Egg Nog Syrup and the DaVinci Butter Rum SF Syrups.  I came up with following recipe from a google I did on "low carb egg nog".  Since I haven't drank real egg nog for over a year this recipe really satisfied my egg nog craving.  If I figured the carb count wrong someone please chime in.

FTS HOLIDAY EGG NOG

1 Cup         Heavy Whipping Cream                    0
½ Cup        Real Eggs in a carton pasturized       2
                  (or egg beaters pasturized)
2 Packs       Stevia sweetener
1/8 tsp        Nutmeg                                          .5
1/8 tsp        Apple Pie Spice                                .5
                  (pre mixed cinnamon, nutmeg & allspice)
1/8 tsp        Vanilla Extract
1/8 tsp        Rum Extract
2 Tbl           Davinci SF Egg Nog Syrup
            

I started with the Heavy Whipping Cream in a bowl.  I used a hand blender until it gets a little thicker, not much.  Then I add the rest of the ingredients and finish mixing.  Refrigerate.  Makes about four ½ cup servings or two 1 cup servings.  Be sure to stir well before serving.

I tried substituting the DaVinici SF Butter Rum for the Rum extract and have decided I like the above the best.

[Rena]

I posted a SF eggnog recipe on the holiday contest. It turned out really good. I might make more soon. I hope I can find the syrup though because it would be nice just to add to milk.