- 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
- 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.
Note: The rum may be omitted for a kid-friendly version.
Recipe and photo courtesy of the National Honey Board.
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