We are making the Clyde Common's eggnog recipe (so good!) but are trying to cut back on sugar this time around. Can we substitute sugar with erythritol or Truvia, or would it be better to substitute with a sugar free syrup? I am most curious what role the sugar plays in the final texture and how best to substitute it. Thank you!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)