Coconut Eggnog (cooked)
A little splash of the tropics, all wrapped up in the eggnog flavors you know and love.
Equipment
- saucepan
Ingredients
- 8 egg yolks (beaten)
- 4 cups coconut milk (or cream)
- 2 cups regular milk
- 8 tablespoons dark rum
- 6 tablespoons white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Pour coconut milk (or cream) into a large saucepan over a medium heat.
- Add sugar.
- Heat the coconut milk, regular milk, and sugar but DO NOT BOIL.
- Meanwhile, in a large bowl, whisk the beaten egg yolks with the vanilla extract.
- Pour approximately half the hot coconut milk into the egg mixture.
- Whisk briskly.
- Add the remainder of the coconut milk and sugar mixture.
- Pour the combined mixture back into the saucepan.
- (Wash out the bowl because you'll need it again in a few minutes.)
- Cook the coconut eggnog mixture over a low heat but DO NOT BOIL.
- Stir continuously.
- Keep stirring until the eggnog thickens slightly - enough to cover the back of a spoon.
- Pour and strain the eggnog back into the (washed, rinsed, dried) bowl.
- Allow the eggnog to sit and cool utnil it becomes room temperature.
- Once cooled, stir through the dark rum.
- Cover with cling film and refrigerate for several hours (preferrably overnight).
- Just prior to serving, combine the ground cinnamon with the ground nutmeg into a small bowl, then sprinkle a little of the combined spice over the top of each serving of eggnog.
Notes
I love the flavors in this cooked coconut eggnog recipe!