Yield: 1 serving Prep time: 5 minutes (not including time to make eggnog) Cook time: 3 minutes image

⅔ cup Keto Eggnog (opposite)

⅓ cup unsweetened almond milk, homemade (here) or store-bought

2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

2 shots decaffeinated espresso, hot, or ½ cup freshly brewed decaffeinated coffee

Pinch of ground nutmeg

Melted ghee, for garnish

  1. Pour the eggnog, milk, and sweetener into a saucepan. Heat on high for a few minutes, until the mixture starts to bubble. Remove from the heat. Using an immersion blender, froth the mixture until doubled in size with air bubbles.
  2. Pour the hot espresso into an 8-ounce mug. Holding back the foam with a spoon, carefully pour the milk mixture into the coffee. Do not stir. Gently spoon the foam over the top. Sprinkle with nutmeg and drizzle with melted ghee, if desired. Best served fresh.