Coconut-Rum Eggnog
Prep time: 10 min
Total time: 205 min
Serves: 6 1/2 cups (1.6 L)
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
Per serving (1/2 cup/125 mL):
calories
180
fat
7 g
saturated fat
4 g
carbs
13 g
sugar
12 g
protein
4 g
cholestrol
130 mg
fibre
0 g
sodium
70 mg
Directions
-
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.
-
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.
