I love eggnog and I try to make my own every season. I got this recipe from my friendly neighborhood liquor store and love it. However, this year I am going low-carb. I thought about it an realized eggnog should convert fairly well, and the following is my creation at 7 grams of net carbs per 6 oz cup. Almost all the carbs are sugar from the Gran Gala, so I may experiment substituting the Gran Gala with more brandy or bourbon and adding orange bitters. But here is the recipe so far, and it is mighty fine.

4 large eggs
6 ounces (0.75 cups) sugar-equivalent artificial sweetener (I used 0.25 cups,
or 12 teaspoons, Truvia)
1 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon clove
1/2 teaspoon cinnamon
2 ounces (0.25 cups) brandy
2 ounces (0.25 cups) Gran Gala (just as good as Grand Marnier, 1/2 the price)
4 ounces (0.5 cups) bourbon
4 ounces (0.5 cups) heavy cream
16 ounces (1.5 cups) unsweetened almond milk (Silk Pure Almond or Almond Breeze)

1. In a mixer fitted with a whip attachment (or in a blender), blend the eggs for 1 minute.

2. Add the sugar and spices and blend for an additional 30 seconds.

3. S-L-O-W-L-Y add the cognac, bourbon and Grand Marnier, blending another 30 seconds.

4. Add the milk and cream and blend 1 minute more.

5. Cover and refrigerate.  (Twenty-four hours or more is best.)

6. To serve, pour into a champagne flute or teacup.

7. Garnish each serving with freshly grated nutmeg and ground cinnamon.

8. Serve.