This year, I tried a new low carb eggnog recipe. There is nothing wrong with the old recipe, but it is very heavy with fat as it is made with all heavy cream. My son loves the old recipe because it tastes like liquid ice cream. I always use Splenda as the sweetener for my sugar free eggnog because it gives the drink a very intense sweetness. Well, as someone who always likes to try something different, I wanted to tweak things to make it healthier. This time, I used some almond milk and changed the sweetener to a mix of erythritol and stevia (Truvia also works well). I also decreased the amount of eggs and added some cinnamon. It’s tastes pretty good, but I’m sure the kids will prefer I go back to the one with more fat and sweetness. I’ll whip up a batch of that old eggnog recipe later for the kids to enjoy during their school break.