Eggnog

In a food processor, combine egg yolks, heavy cream, and water. Process for 45 seconds, then pulse in honey, nutmeg, and vanilla stevia. Pulse in salt if using.

Put egg whites into a pint-sized mason jar. Using a hand blender whip egg whites to stiff peak stage. Mix whites into eggnog mixture with 3 quick pulses. Chill and serve.

Notes:
1. Based on Alton Brown’s eggnog recipe.
2. This recipe contains raw eggs. For me that is not a problem. I’ve been feasting on raw eggs since I was a child. I haven’t ever had an issue with raw eggs, in fact, sometimes I wonder if I tolerate raw eggs better than cooked eggs. If you are concerned with consuming raw eggs, check out Alton Brown’s method for making eggnog with a cooked egg base.