I was making a funny Christmas-related crack this morning that referenced eggnog. Then realized that I missed this odd, indulgent drink that I abandoned after discovering my food allergies. Thanks to the magic of the Internet once again (love ya!), I found this recipe using coconut milk.
I'm sorry that for the egg allergic, I won't have time to figure out a substitute in time for this Christmas, but I will for next year, esp if this works out! Enjoy.
Happy Holidays to you and yours. The FAQ
Coconut Milk Eggnog from Eggnogrecipe.net
8 egg yolks
4 cups coconut milk or cream
8 tablespoons dark rum
6 tablespoons white sugar
2 teaspoons vanilla essence (gluten free)
1/2 teaspoon nutmeg, ground
1/4 teaspoon cinnamon, ground
4 cups coconut milk or cream
8 tablespoons dark rum
6 tablespoons white sugar
2 teaspoons vanilla essence (gluten free)
1/2 teaspoon nutmeg, ground
1/4 teaspoon cinnamon, ground
Coconut Eggnog Directions
Into a large saucepan, pour the coconut milk/ cream and add the white sugar.
Heat BUT DO NOT BOIL over a medium heat.
In a large bowl, beat the egg yolks with the vanilla essence.
Into the bowl, pour approximately half the coconut milk & sugar mixture.
Whisk briskly.
Add the remainder of the coconut milk & sugar mixture.
Pour the combined mixture back into your large saucepan.
Wash out the large bowl because you'll need it again in a few minutes.
Cook over a low heat BUT DO NOT BOIL, ensuring that you continuously stir.
Continue stirring until the eggnog thickens slightly - enough to be able to coat the back of a spoon.
Pour & strain the eggnog back into the (washed, rinsed & dried) large bowl.
Allow the eggnog to sit and cool until it becomes room temperature.
Stir in the dark rum.
Cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
Just prior to serving, combine the ground nutmeg & ground cinnamon on a small dish, and sprinkle a little of the mixture on top of each served glassful of your delicious coconut eggnog!
Heat BUT DO NOT BOIL over a medium heat.
In a large bowl, beat the egg yolks with the vanilla essence.
Into the bowl, pour approximately half the coconut milk & sugar mixture.
Whisk briskly.
Add the remainder of the coconut milk & sugar mixture.
Pour the combined mixture back into your large saucepan.
Wash out the large bowl because you'll need it again in a few minutes.
Cook over a low heat BUT DO NOT BOIL, ensuring that you continuously stir.
Continue stirring until the eggnog thickens slightly - enough to be able to coat the back of a spoon.
Pour & strain the eggnog back into the (washed, rinsed & dried) large bowl.
Allow the eggnog to sit and cool until it becomes room temperature.
Stir in the dark rum.
Cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
Just prior to serving, combine the ground nutmeg & ground cinnamon on a small dish, and sprinkle a little of the mixture on top of each served glassful of your delicious coconut eggnog!
Serves: 6.
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