If you can‘t get Allulose in your country you can subsistute it with an non-essential amino acid which is Glycine. This amino acid tastes sweet dried and powdered. I can‘t buy Allulose cause a federal Agency in my country needs more studies to approve it for selling here. I found out Glycine does the same as Allulose when baking egg white bread and I use it as sweetener in combination with stevia glycerite when I need to sweeten something. I also made a berry jelly once with Glycine and stevia glycerite which had an awesome consistance, I needed the jelly for a Keto berry ice cream I made for a colleague last Summer.
@@SimiAcheronsDemon I was reading up on it I found out you can get it delivered through iherb to Canada they allow it to be sold to Canada just not sold in Canada
I’ll see what I can do. Caramel texture is hard because allulose behaves different than sugar at certain steps along the way. Flavor is easy. Texture is the hard part to replicate with sugar.
I just made it with one egg per cup of whole milk with no additives and it's delicious. Cinnamon, nutmeg and maybe honey would make it more interesting if a person wanted to change it from basic. 😎👍🏻
Ha! Well….yes, Chris, I do remember “that guy” in your original video. You know I’ve been hanging out on your channel forever now. 😁 Love when you find new ways to make your great/original recipes even better! Amazing! ❤🌲🎅🏻
Thanks Chris! Can’t wait to try this. Question: I have a monk fruit with allulose sweetener. Will that caramelize? Or do I need straight allulose? Merry Christmas to you and Ash! 🎄
I’m not sure as I’ve never used it. If it doesn’t you can always just skip that step if need be or try it with a little and go from there. Merry Christmas. 😊🎄
@@ChrisCookingNashville mine was an old one, so you might not want to do that ...🤣 I was going to do the exact same thing and remake the video, but I'll save that till next year 😁
Thank you! So excited to make this! One question, could you chill it in the fridge and not add ice? If you did would you need to add some additional water? Merry Christmas!
Chris! And just in time for Christmas (and New Years!)! Outstanding, thank you for coming out with this recipe! Out if curiosity RxSugar makes a liquid allulose, what do you think about using that?
My pleasure! Never used liquid allulose but I’m sure it would work fine. I would imagine once the water cooks off it will likely caramelize though I can’t say for sure. Even without the caramel step it would work well I’m sure. 😊👍🏼
I’ve tried allulose in cheesecake and had an unpleasant bathroom effect. Tried several times to confirm :( I purchase glycine to try. How much wood you recommend? Have you tried it? Ty and happy holidays 🎄
I’ve never had glycine so I can’t say how it will work. Using it as the sweetener afterwards should be fine. I can’t imagine it will caramelize though, so I’d skip that step probably.
Thank you Chris!! My kids have been begging me for eggnog since Thanksgiving! 😆 Allulose seems to make them feel poorly though so I might have to play with this. 🤔 Merry Christmas, keep being awesome! 🥰
I was just asking bro. Had no negative intent to it. Was just wondering man. Just a curious general question cause some I have followed aren’t doing it anymore. Sorry to upset ya lol
Not trying to be upset but the comment came across suspiciously like a “are you still carnivore, because that doesn’t look carnivore”. My channel is full of information about what I do transparently every week. Never seen a comment from you before so it was very much like a troll looking to poke holes. No offense taken if it’s all general questions. 👍🏼
In the blender? You know those white things I cracked open in the blender? The ones with the yellow yolks? Which is the yellow stuff inside the blender where I pour the liquid in? Gotta pay attention and watch the whole recipe. 🤷🏼♂️
Research? Without it anyone can claim anything. If you’re not a doctor or research-based nutritionist I also wouldn’t recommend you go online giving medical or nutritional advice.
If you can‘t get Allulose in your country you can subsistute it with an non-essential amino acid which is Glycine. This amino acid tastes sweet dried and powdered. I can‘t buy Allulose cause a federal Agency in my country needs more studies to approve it for selling here. I found out Glycine does the same as Allulose when baking egg white bread and I use it as sweetener in combination with stevia glycerite when I need to sweeten something. I also made a berry jelly once with Glycine and stevia glycerite which had an awesome consistance, I needed the jelly for a Keto berry ice cream I made for a colleague last Summer.
@@SimiAcheronsDemon thanks for the info! 😎👍🏻
@@SimiAcheronsDemon 👍🏼👍🏼👍🏼
@@SimiAcheronsDemon thank you for that info. That's possibly why I haven't been able to find allulose .
I'm in Canada
@ I‘m from Germany
@@SimiAcheronsDemon I was reading up on it I found out you can get it delivered through iherb to Canada they allow it to be sold to Canada just not sold in Canada
Oh YESSS... I have been craving Egg nogggggg. Mmm, thank you Chris.
@@laura18093 my pleasure!
BTW Carmel is on my list of wants. Pour over the delicious pudding. Can you add a little how too for the Carmel?
I’ll see what I can do. Caramel texture is hard because allulose behaves different than sugar at certain steps along the way. Flavor is easy. Texture is the hard part to replicate with sugar.
@@ChrisCookingNashville thank you
Anytime 😊
Those drink containers are SO COOL!!!
@chaserock4675 thanks! Dollar Tree for the win!
@@ChrisCookingNashvillereally! I’m going there tomorrow!
😊👍🏼
@@moe9265 party city has them also, but for $3ea
Wow that’s expensive. Ours were $1.25 each.
I just made it with one egg per cup of whole milk with no additives and it's delicious. Cinnamon, nutmeg and maybe honey would make it more interesting if a person wanted to change it from basic. 😎👍🏻
Whole milk and honey...we are wanting carnivore and keto...no carbs
@@Northlifestyle 👍🏼
YUM! This was SOOOO…Yummy! Merry Christmas everyone 🎄✨🎁🥚🥛
@@AshTaylorcountry I agree! Glad you enjoyed it so much babe. 😊❤️
OMG you’ve invented smellivision I swear I started smelling caramel swear 😂🎉🤣🎄🎄🎄 love this 🎉🥳🙏
😂👍🏼❤️
Sounds delish! I love the idea of adding a caramel note with allulose.
@@dawnsummers3754 so good 😊
I had just made the eggnog from the other video.... Thank you for the update 🎉 We'll sure try it next!
@@averyhappywoman hope you enjoy! They’re both great. 😊
Chris has the largest Allulose jar that I've ever seen!
Where to get allulose tho
@@ChrisBairKeto you know what they say about big boys with big jars. Big recipes. 😉
@@faigee3493 Amazon. This is the one I get.
amzn.to/4giT2RR
Love eggnog
@@amesstoday us too 😊
Chris another great video. Thank you. Hi Ash and Mel
Thank you! Merry Christmas. 😊🎄
This is FABULOUS! I love it! Thanks!! ❤ 🎁 Merry Christmas! 🎄
GREAT RECIPE CHRIS so easy love it.....Julianna NC
Thanks so much!
Thank you!!! I've been craving egg nog.
@@M.Campbell my pleasure! Hope you enjoy. 😊
Ha! Well….yes, Chris, I do remember “that guy” in your original video. You know I’ve been hanging out on your channel forever now. 😁 Love when you find new ways to make your great/original recipes even better! Amazing! ❤🌲🎅🏻
Glad you’re still along for the ride! Thanks for supporting me even when my videos were their worst. Lol. Merry Christmas Lynne. ❤️😊🎄
Yum, need to try that.
It’s so good 😊
Looking Great
Thank you! Cheers!
I just made your original an hour ago. Delicious.
@@juliejohnston3431 they’re both great! Glad you enjoy it. 😊
I’ll be definitely making this keto eggnog 😋. Happy holidays ❤️
Thank you! Same to you. 😊
I've been thinking about making your old recipe and, lo and behold, you have a new one. 😁
@@gullinvarg yes indeed 😁
Good one!
Thanks!
Yummmm! Thank you, Chris! Merry Christmas 🌟
@@danielarinard8327 merry Christmas!
Sound great, will try this! Thanks for your videos!
My pleasure!
Thanks Chris! Can’t wait to try this. Question: I have a monk fruit with allulose sweetener. Will that caramelize? Or do I need straight allulose? Merry Christmas to you and Ash! 🎄
I’m not sure as I’ve never used it. If it doesn’t you can always just skip that step if need be or try it with a little and go from there. Merry Christmas. 😊🎄
Love it! I think I've had about a gallon of mine in the last couple weeks, but I will definitely try yours out 😁🎄
@@southernketo love this stuff! I need to go check yours out too now that I’m caught up on filming.
@@ChrisCookingNashville mine was an old one, so you might not want to do that ...🤣 I was going to do the exact same thing and remake the video, but I'll save that till next year 😁
😂😂😂
Great thanks!
You’re welcome 😊
Thanks guys, looks great
My pleasure! 😊
Thank you! So excited to make this! One question, could you chill it in the fridge and not add ice? If you did would you need to add some additional water? Merry Christmas!
@@Patricia.resells you absolutely can! I wouldn’t bother adding water unless you try it and it’s too sweet/thick. You can always add it later. 😊
Thank you Chris and Ashley. 🕊💕🎄
Our pleasure 😊
I love egg nog too, Ash!
@@AddictedToAntlers 😊😊😊
🤩
❤️
was just about to make 1.0. you are reading my mind!
@@ericdee2525 haha glad I could provide a new version just in time. 😊
HELLO CHRIS AND EVERYONE.
@@marildatuomala1820 hi Marilda!
Dude!! Finally!!!!!
@@rhondasponders52 I mean I had to wait a year since the last egg nog recipe I did. Lol
I love the mugs! Need a little brandy in that eggnog
@@alansawesomeketoworld4612 haha that would be great. 😊
Thank you!!
@@jacquelineb8778 anytime!
Where did you get the ornament cups?? OMG are they adorable.
Dollar Tree for the win 😊👍🏼
Chris! And just in time for Christmas (and New Years!)! Outstanding, thank you for coming out with this recipe! Out if curiosity RxSugar makes a liquid allulose, what do you think about using that?
My pleasure! Never used liquid allulose but I’m sure it would work fine. I would imagine once the water cooks off it will likely caramelize though I can’t say for sure. Even without the caramel step it would work well I’m sure. 😊👍🏼
Yes!!!
@@SouthernLivingCarnivore 😊👍🏼❤️
Thanks Chris my son loves eggnog so I will be sharing this. Where did you get those glasses???
Thanks! Hope he enjoys it. We got them at Dollar Tree.
@@ChrisCookingNashville Just WOW!
😊😊😊
I’ve tried allulose in cheesecake and had an unpleasant bathroom effect. Tried several times to confirm :( I purchase glycine to try. How much wood you recommend? Have you tried it? Ty and happy holidays 🎄
I’ve never had glycine so I can’t say how it will work. Using it as the sweetener afterwards should be fine. I can’t imagine it will caramelize though, so I’d skip that step probably.
I can’t find HWC without carrageenan so I am going to try with 1/2 n 1/2!
👍🏼
Thank you Chris!! My kids have been begging me for eggnog since Thanksgiving! 😆 Allulose seems to make them feel poorly though so I might have to play with this. 🤔 Merry Christmas, keep being awesome! 🥰
Thanks so much! I’d recommend skipping the caramel step and use whatever keto sweetener you prefer. 😊👍🏼
@ Good idea! Thanks for reminding me, we do have a monkfruit sweetener that has a toffee flavoring! 😁
Perfect 😊👍🏼
Can you use Almond milk instead of water?
If you’d like to I don’t see why not.
I cannot find allulose is there something else that would have same results
@@faigee3493 for caramelization probably not, at least not that I’ve found. Other than the caramel part you can use any sweetener you like.
@ChrisCookingNashville thanks.
Maybe I'll see if a friend can source some for me
😊👍🏼
Oh, and do you have a favorite rum/brandy extract?
Usually for extracts I either get McCormick or order on Amazon.
You guys still on Carnivore?
Ash has never been carnivore. I’m carnivore and occasionally indulge with keto treats. What’s up with the labels and inflexible outlook?
I was just asking bro. Had no negative intent to it. Was just wondering man. Just a curious general question cause some I have followed aren’t doing it anymore. Sorry to upset ya lol
Not trying to be upset but the comment came across suspiciously like a “are you still carnivore, because that doesn’t look carnivore”. My channel is full of information about what I do transparently every week. Never seen a comment from you before so it was very much like a troll looking to poke holes. No offense taken if it’s all general questions. 👍🏼
I follow but I don’t comment much. Genuinely was just curious cause I’m new to carnivore, like 90 days, so I’m still learning and adjusting
@ 👍🏼 I see. My apologies for misreading the situation. Glad you’re here and happy to help however we can.
Where are the eggs?
In the blender? You know those white things I cracked open in the blender? The ones with the yellow yolks? Which is the yellow stuff inside the blender where I pour the liquid in? Gotta pay attention and watch the whole recipe. 🤷🏼♂️
I don’t recommend you to use allulose, it’s said that it ages you quicker. I don’t think specially females want that.
Research? Without it anyone can claim anything. If you’re not a doctor or research-based nutritionist I also wouldn’t recommend you go online giving medical or nutritional advice.