Sugar Free Maple Eggnog

In a bowl combine the egg yolks, cornstarch, and maple syrup. Combine well with a whisk and set aside

In a saucepan over medium heat, heat the milk with cinnamon, nutmeg, and vanilla. Bring to an almost boil.

Gradually add the hot milk to the egg yolk mixture, stirring continuously.

Return the mixture back to the saucepan. Continue to cook on a low simmer stirring continuously.

Cook until the mixture thickens and coats the back of the spoon (about 160 F)

Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.

Place egg white with 2 tbsp of maple syrup in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the egg whites are almost warm. Tip - a double boiler means placing a bowl with egg whites over a saucepan with simmering water on medium heat. Make sure the bowl does not touch the pan.

Then place the mixer on the stand and whisk until soft peaks.

Fold the whipped eggs into the cooled eggnog mixture with a spatula

This can be served warm, at room temperature, or return to the fridge to chill completely.

I dipped the rim of the serving glasses in maple syrup

Pour into individual serving glasses. Top with whipped cream

Sprinkle with more cinnamon and freshly grated nutmeg.