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Prep Time
10 mins
Cooking Time
3 h
Total Time
3 h 25 m
Makes
6 1/2 cups (1.6 L) eggnog

Ingredients

3 cups
homogenized milk
750 mL
125 mL
sugar
1/2 cup
pinch salt
8
egg yolks
1 can
light coconut milk
400 mL
1 tsp
vanilla extract
5 mL
1/2 tsp
ground cinnamon
2 mL
1/4 tsp
ground allspice
1 mL
1/4 tsp
freshly grated nutmeg
1 mL
1 cup
dark rum
250 mL
1/4 cup
toasted desiccated sweetened or unsweetened coconut
60 mL

Method

Step 1
Heat milk, sugar and salt in large saucepan over medium heat, stirring occasionally, 5 min. or until bubbles start to form at edges. Meanwhile, whisk egg yolks until smooth in large heat-proof bowl. Gradually whisk half the hot milk mixture into the bowl of yolks. Pour into saucepan mixture and whisk over medium-low heat. Cook, stirring constantly without boiling, 8 to 10 min., or until custard coats back of spoon.
Step 2
Remove from heat. Whisk in coconut milk, vanilla, cinnamon, allspice and nutmeg. Strain into punch bowl or pitcher. Cover and refrigerate 3 hr. or until cold (can be made up to this point one day in advance and kept covered and chilled). Whisk in rum and sprinkle with coconut to serve.

Characteristics

Beverages Nut Free Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 cup/125 mL):
Calories:
180
Fat:
7 g
Saturated Fat:
4 g
Carbs:
13 g
Sugar:
12 g
Cholesterol:
130 mg
Protein:
4 g
Sodium:
70 mg