Coconut Eggnog
Photography by Thomas J. Story
Time: 20 minutes, plus 4 hours to steep and chill.
How to Make It
Step 1
1
Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
Step 2
2
Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.
Step 3
3
Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.
Ingredients
1 pt. half-and-half
4 cinnamon sticks (3 1/2 in. long)
1 teaspoon whole cloves
5 large egg yolks
1 can (14 oz.) sweetened condensed milk
1 can (14 oz.) coconut milk
1 1/4 cups light or dark rum (optional)
Ground cinnamon
Directions
Step 1
1
Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
Step 2
2
Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.
Step 3
3
Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.
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