Coconut-Rum Eggnog
Prep Time
Makes
Cooking Mode
3 cups homogenized milk
125 mL sugar
pinch salt
8 egg yolks
1 can light coconut milk
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp freshly grated nutmeg
1 cup dark rum
¼ cup toasted desiccated sweetened or unsweetened coconut
3 cups homogenized milk
125 mL sugar
pinch salt
8 egg yolks
1 can light coconut milk
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp freshly grated nutmeg
1 cup dark rum
¼ cup toasted desiccated sweetened or unsweetened coconut
Directions
1Heat 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.
2Remove 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.
Disclaimer
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Personal Note
Personal Note
