Coconut Eggnog

 

A new twist to a holiday tradition.  

Ingredients

8 egg yolks

4 cups coconut milk or cream

8 tablespoons dark rum

6 tablespoons white sugar

2 teaspoons vanilla essence

1/2 teaspoon nutmeg, ground

¼ teaspoon cinnamon, ground  

What’s next 

Into a large saucepan, pour the coconut milk/ cream and add the white sugar. Heat over medium heat—don’t let it reach boiling.  

In a large bowl, beat the egg yolks with the vanilla essence. Pour in half of the

coconut milk and sugar mixture. Whisk briskly, then add the second half.  

Pour this back into the sauce pan, and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.  Pour eggnog into the bowl through a strainer.  

Cool at room temperature, and stir in dark rum. Refrigerate overnight, then serve with ground nutmeg and ground cinnamon.