Coconut-Rum Eggnog

  • Prep Time 10 min
  • Chill Time 3 h
  • Total Time 205
  • Makes: 6 1/2 cups (1.6 L)

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
  • Protein 4 g
  • Cholesterol 130 mg
  • Fibre 0 g
  • Sodium 70 mg