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Eggnog

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Ingredients

  • 4 egg yolks
  • 3/4 cup sugar
  • Pinch salt
  • 3-13.5 oz cans Andre Prost Coconut Milk, (found in the baking section) divided
  • 1 cinnamon stick
  • 1 vanilla bean*
  • 1 teaspoon rum extract for underage drinkers, or 2 tablespoons dark rum (or more to taste)
  • Fresh grated nutmeg
  • *1 teaspoon pure vanilla extract can be added at end of cooking time, in place of vanilla bean.

This richly flavored eggnog is great for the whole family, even those with dietary restrictions. For an adult party, add more rum and serve it as shooters!

Time

  • 10 minutes to assemble
  • 20 minutes to cook
  • Total time: 30 minutes

Yield

  • 13-1/2 cup servings

Directions

  1. Whisk egg yolks, sugar, salt and one can of Coconut Milk in a heavy bottomed sauce pan, until well mixed. Add remaining 2 cans of Coconut Milk, cinnamon stick and vanilla bean. Stirring frequently, cook over a medium-low heat until mixture coats a spoon, about 180-190°F on a candy thermometer, or almost to a simmer but not quite. Remove from heat and mix in rum extract (or dark rum) and vanilla extract, if no vanilla bean.
  2. Cool mixture in refrigerator. Remove vanilla bean (if used) and cinnamon stick. Sprinkle with nutmeg before serving.

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