- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 3 h
- Total Time
- 3 h 25 m
- Makes
- 6 1/2 cups (1.6 L) eggnog
Ingredients
- 3 cups
- homogenized milk
- 750 mL
- 125 mL
- sugar
- 1/2 cup
- pinch salt
- 8
- egg yolks
- 1 can
- light coconut milk
- 400 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 1/4 tsp
- ground allspice
- 1 mL
- 1/4 tsp
- freshly grated nutmeg
- 1 mL
- 1 cup
- dark rum
- 250 mL
- 1/4 cup
- toasted desiccated sweetened or unsweetened coconut
- 60 mL
Directions
Step 1
Heat milk, sugar and salt in large saucepan over medium heat, stirring occasionally, 5 min. or until bubbles start to form at edges. Meanwhile, whisk egg yolks until smooth in large heat-proof bowl. Gradually whisk half the hot milk mixture into the bowl of yolks. Pour into saucepan mixture and whisk over medium-low heat. Cook, stirring constantly without boiling, 8 to 10 min., or until custard coats back of spoon.
Step 2
Remove from heat. Whisk in coconut milk, vanilla, cinnamon, allspice and nutmeg. Strain into punch bowl or pitcher. Cover and refrigerate 3 hr. or until cold (can be made up to this point one day in advance and kept covered and chilled). Whisk in rum and sprinkle with coconut to serve.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/2 cup/125 mL):
- Calories:
- 180
- Fat:
- 7 g
- Saturated Fat:
- 4 g
- Carbs:
- 13 g
- Sugar:
- 12 g
- Cholesterol:
- 130 mg
- Protein:
- 4 g
- Sodium:
- 70 mg
