Coconut Eggnog Recipe

Now this here is an interesting twist to the classic eggnog recipe.  This coconut eggnog variation is rich and creamy and is basically an ...

Now this here is an interesting twist to the classic eggnog recipe.  This coconut eggnog variation is rich and creamy and is basically an adaptation (with some poetic licence) of the "Coquito" a Puerto Rican recipe combined with the more traditional style eggnog base.  The use of white rum and coconut cream give the recipe a truly delicious Caribbean flavour, and who knows; you may feel more like you are in a tropical setting when you try this one.


COCONUT EGGNOG INGREDIENTS
5 large eggs (yolks only)
1 cup coconut milk
1 cup coconut cream
1/2 cup sweetened condensed milk
1 cup white rum (we like Jamaican but any sort will do)
2 tablespoons brown sugar
2 tablespoon vanilla essence
1/2 teaspoon ground nutmeg

INSTRUCTIONS

1. In a bowl, whisk the egg yolks and the vanilla extract then set aside.
2. Pour the coconut milk, coconut cream and sweetened condensed milk into a large saucepan and heat on high until you see small bubbles forming on the surface, do not allow mixture to boil.
3. Remove saucepan from heat and add immediately the egg yolk mixture and the ground nutmeg into the heated milk mix, whisking it briskly as you add. The heat will cook the yolks and thicken then slightly.
4. Allow the mixture to cool to room temperature before stirring in 1 cup white Rum.
5. Transfer to a jug and chill in a fridge.  
6. Best served with extra sprinkle of nutmeg.