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Coconut-Rum Eggnog

Coconut-Rum Eggnog

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

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