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
- 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.
- Cool mixture in refrigerator. Remove vanilla bean (if used) and cinnamon stick. Sprinkle with nutmeg before serving.
