In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. This may take up to 15 minutes. Remove from heat when mixture reaches 165 degrees.
Pour through mesh strainer into non-metallic container or quart jar. Whisk in FlexFlavors and protein powder, then refrigerate at least 3 hours until chilled.
Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee!
Macros per ½ C serving (serves 6): Cal: 60 // Fat: 3.3// Sat Fat: 1 // Carbs: 3 // Fiber: 0.9 // Sugar: 0.25 // Pro: 6.2*Notes: While the recipe calls for the use of Cinnamon Crunch Cereal and Creme Brulee Flex Flavors, others could be substituted for variety or based on availability or personal preferences.