Coconut Milk Eggnog

Coconut Milk Eggnog
Serves 6
A spin on a traditional eggnog recipe.
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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 https://www.rosemaryfarm.com/

Tom & Jerry

Tom & Jerry
Yields 10
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Total Time
10 min
Total Time
10 min
For the batter
  1. 2 large eggs, separated and at room temperature
  2. 2/3 cup granulated sugar
  3. 1 tablespoon plus 1 teaspoon blackstrap rum
  4. 1/4 teaspoon plus 1/8 teaspoon ground cinnamon
  5. 1/8 teaspoon ground allspice
  6. Pinch cream of tartar
For the punch
  1. 2 cups Cognac
  2. 1/4 cup plus 1 tablespoon aged Jamaican rum
  3. 3 cups hot whole milk
  4. 3 cups hot water
  5. Freshly grated cinnamon and nutmeg, for garnish
For the batter
  1. Place the egg yolks, sugar, rum, cinnamon, and allspice in a medium bowl and whisk until lightened in color and fluffy; set aside.
  2. Place the egg whites and cream of tartar in a second medium bowl and whisk until stiff peaks form. Fold half of the beaten egg whites into the egg yolk mixture until just combined, then add the remaining egg whites and fold until just combined and no white streaks remain.
For the punch
  1. When ready to serve, place the batter in a 3-quart punch or serving bowl. Slowly pour in the Cognac and rum and stir gently to combine, being careful not to deflate the batter. Slowly pour in the milk and water and stir gently to combine. Garnish with grated cinnamon and nutmeg and serve immediately.
Rosemary Farm https://www.rosemaryfarm.com/