Description
Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!
Ingredients
- 2 egg yolks, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- ½ cup white rum
- ½ cup water
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Combine evaporated milk and egg yolks in the top of a double boiler over simmering water. Cook over the simmering water
- stirring constantly
- until mixture is thick enough to coat the back of a spoon
- and reaches a temperature of 160 degrees F (71 degrees C).
- Transfer mixture to a blender. Add cream of coconut
- sweetened condensed milk
- rum
- water
- vanilla
- cinnamon
- and cloves; blend until combined
- about 30 seconds.
- Pour into glass bottles and chill 8 hours to overnight before serving.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 10