Name: Coconut Cream Honey Eggnog
Yield: 4
Ingredients: 3 Tbsp honey; 1 cup coconut milk; 1/2 cup condensed milk; 1 cup evaporated milk; 2 tsp ground cinnamon; 2 egg yolks; 1 cup rum (optional)

Coconut Cream Honey Eggnog

Course

Beverages

Servings

Ingredients

3 Tbsp honey
1 cup coconut milk
1/2 cup condensed milk
1 cup evaporated milk
2 tsp ground cinnamon
2 egg yolks
1 cup rum optional

Course

Beverages

Servings

Ingredients

3 Tbsp honey
1 cup coconut milk
1/2 cup condensed milk
1 cup evaporated milk
2 tsp ground cinnamon
2 egg yolks
1 cup rum optional

Instructions

Place the honey, three milks, cinnamon, and egg yolks in a blender and blend. Pour the mixture into a medium-sized saucepan and cook over low-medium heat for approx. 5 minutes. Add the rum and cook for another 5 minutes. Remove from the heat and strain to eliminate any solid residue.
Store the eggnog in the refrigerator for 5 to 8 hours before serving.

Recipe Notes

Note: The rum may be omitted for a kid-friendly version.

Recipe and photo courtesy of the National Honey Board.

Share this Recipe