A Low Carb twist on a classic Holiday drink.
Bring the eggs to room temperature. If your eggs are cold and you are in a time crunch, place the eggs in a bowl filled with warm water for about 5 minutes. This will bring the eggs up to room temperature quickly.
Separate the eggs into two bowls. I like to use the Tom and Jerry Serving bowl for the egg whites and the yolks in the metal bowl.
Add the Vanilla, stevia, spices and salt to the egg yolks and beat using the whisk attachment on the hand mixer until combined. Add 3-4 TBS or powdered Erythritol to the egg yolks and beat until combined. Keep whipping until the eggs are a little bit bigger.
Using the hand mixer again beat the egg whites using the whisk attachment for about 45 seconds or until bubbles start to form. Add the Cream of tartar and beat the egg whites until stiff peaks form.
Slowly add 3-4 TBS of powdered erythritol to the egg whites while mixing until combined.
Fold the egg yolks into the egg whites.
Boil water using your kettle. Fill the cups about three quarters of the way up with hot water. Add a shot or less of Alcohol to the cup. Pour about 1 TBS or so of the Tom and Jerry Batter to the top of the drink. Sprinkle ground nutmeg on top of the drink. The batter should keep until the next evening depending on how stiff your peaks are and how fine the powdered sweetener is. Drink responsibly