Skinny Peppermint Eggnog
- 2 cups unsweetened almond milk
- 3/4 cup whipping cream
- 1/2 cup truwhip Skinny thawed
- 1/4 cup powdered erythritol
- 1/2 teaspoon peppermint extract sugar free
- 1 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/4 cup rum, bourbon or brandy optional
- additional nutmeg for topping optional
Add all ingredients to a high speed blender.
Blend on high until completely mixed.
Place in the refrigerator for at least 4 hours.
When ready to serve, pour into a glass and top with truwhip frozen whipped topping and additional nutmeg.
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