Diabetic Eggnog

I was excited to try this recipe from Aunt Martha because the ingredients are so similar to the Boiled Custard, and I hoped it would taste as nice. I doubled the recipe so Andy and I could each have a mug this morning. What I did:

1. Beat 2 eggs and 1/4 cup Splenda together. I used my KitchenAid to get my eggs whipped 'fluffy & velvetly' like for the Boiled Custard.
2. Add 2 cups milk and the egg/Splenda mixture to a saucepan.
3. Heat for 5 minutes, stirring constantly. Be careful not to burn.
4. I added a couple drops of vanilla to two mugs, and poured the hot milk into the mugs.
5. I sprinkled each with cinnamon and nutmug.

Very festive looking and tasty.

There is a note that says this can be served cold , too, and may thicken as it cools. Maybe next year.