Coconut Milk Eggnog

Coconut Milk Eggnog
Serves 6
A spin on a traditional eggnog recipe.
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 6 cups of coconut milk (about 3 cans)
  2. 6 egg yolks
  3. ¼ cup (or more) spiced rum or brandy (optional)
  4. 1 tablespoon of vanilla
  5. ¼ cup honey or cane sugar or a few drops of stevia extract (optional)
  6. ½ teaspoon ground nutmeg
  7. ½ teaspoon of ground cinnamon
Instructions
  1. How To Make (Easy Version)
  2. Put all ingredients except alcohol in a high powered blender and blend until smooth.
  3. SLOWLY bring up to low heat in a medium saucepan, being careful not to let it boil. When it is warmed and barely starting to thicken, it is ready.
  4. Chill in fridge for a few hours or overnight and whisk alcohol in just before serving.
  5. How To Make (Traditional Way)
  6. Heat coconut milk and vanilla until warm in medium saucepan.
  7. Whisk or blend the egg yolks, sugar and spices in a blender.
  8. Slowly add in about half of the coconut mixture to the egg yolks to warm it and then add the whole mixture back into the saucepan.
  9. Bring up to low heat and whisk until barely starting to thicken.
  10. Stir in rum or brandy and serve hot or cold.
  11. Enjoy!
Adapted from Wellness Mama
Adapted from Wellness Mama
Rosemary Farm http://www.rosemaryfarm.com/
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply