Coconut Eggnog

Homemade Eggnog has been a tradition in my family for as long as I can remember.  When I was little, my parents had a Christmas caroling party every year, and my dad would make an adult eggnog, and a children’s eggnog.  We would drink eggnog before the caroling, and hot chocolate after.  Eggnog has been one of those things that just makes it feel like Christmas time for me.  However, recently I realized what exactly went into making eggnog, and decided I needed to find a healthier version.  So far, this one is the winner.  It is not a perfect replacement for the real thing, but how could it be?  This recipe comes from

  • 6 cups of coconut milk (about 3 cans)
  • 6 egg yolks
  • ¼ cup (or more) spiced rum or brandy (optional)
  • 1 tablespoon of vanilla
  • ¼ cup honey or cane sugar or a few drops of stevia extract (optional)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon of ground cinnamon
    1. How To Make (Easy Version)
  1. Put all ingredients except alcohol in Nutirbullet or high powered blender and blend until smooth.
  2. SLOWLY bring up to low heat in a medium saucepan, being careful not to let it boil. When it is warmed and barely starting to thicken, it is ready.
  3. Chill in fridge for a few hours or overnight and whisk alcohol in just before serving.
  4. How To Make (Traditional Way)
  5. Heat coconut milk and vanilla until warm in medium saucepan.
  6. Whisk or blend the egg yolks, sugar and spices in a blender.
  7. Slowly add in about half of the coconut mixture to the egg yolks to warm it and then add the whole mixture back into the saucepan.
  8. Bring up to low heat and whisk until barely starting to thicken.
  9. Stir in rum or brandy and serve hot or cold.
  10. Enjoy!

Photo from Check out her Puerto Rican version of coconut eggnog: Coquito