Coconut Eggnog

Name: Coconut Eggnog
Ingredients: 1 pt. half-and-half; 4 cinnamon sticks (3 1/2 in. long); 1 teaspoon whole cloves; 5 large egg yolks; 1 can (14 oz.) sweetened condensed milk; 1 can (14 oz.) coconut milk; 1 1/4 cups light or dark rum (optional); Ground cinnamon

8 ingredients

3 steps

Ingredients

1 pt. half-and-half
4 cinnamon sticks (3 1/2 in. long)
1 teaspoon whole cloves
5 large egg yolks
1 can (14 oz.) sweetened condensed milk
1 can (14 oz.) coconut milk
1 1/4 cups light or dark rum (optional)
Ground cinnamon

Directions

1

Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
2

Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.
3

Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.