Spiked coconut Eggnog is a creamy and dreamy eggnog. It takes all of 5 minutes to make! Spiked with dark rum, this is the perfect drink to sip by the fire.
It’s Friday and I’m still a little under the weather.
But hey, on the bright side… the other day I got to sip on some spiked coconut eggnog at 11 in the morning. That was fun.
Sometimes I can’t believe I get to do this full-time, in my jammies. Anywho, this was my first go at homemade nog. The whole raw egg thing can be a little scurrrry, but I trust my farm eggs so I got over it. Plus the rum totally kills any bacteria right?
I decided to put a twist on your traditional eggnog. First these aren’t warm… I think that if you wanted to make a custard base and go through that you could serve these warm. I’m in no way a nog-spert {ha! I just made that up} so don’t quote me. But I was thinking a chilled glass of coconutty-rum-y nog would be a splendid. Don’t ya think? For all my dairy free folks, I can’t see why you couldn’t sub coconut milk for the heavy cream. :9
Now let’s drink up.
Start by emptying a can of unsweetened coconut milk into a 2 cup liquid measuring cup. In the can the coconut “solids” tend to float to the top while the liquids settle to the bottom. So I always have to give it a good stirring beforehand. I then would stick the coconut in the fridge for one hour to chill it. Who wants a leuk-warm cocktail? nobody!
In your blender, carefully crack in two eggs, look out for any shells. Ps. this blender was given to me for a baby shower gift 12 years ago so I could make homemade baby food. It’s on its last leg… and I’m hoping for a Blendtec for Christmas. I need an upgrade!
Next, secure the lid to the blender and let it rip until the eggs are frothy.
Then add in three tablespoons of sugar…
Then 1/4 teaspoon of real vanilla extract…
And then 1/8 teaspoon of freshly grated nutmeg…
And add in 2 to 3 fluid ounces of rum. Mmmmm Mmmm!
With the blender on, slowly pour in 2/3 cup of heavy cream. We’re talking lusciousness here!!
And then pour in 2/3 cup of the stirred coconut milk.
Action shot!
Bubbles are a good sign that it’s mixed properly.
Pour into fancy or non-fancy glasses.
Sprinkle with a little bit more freshly grated nutmeg and if you want… toasted coconut. Here’s a post where I show you how to toast your coconut.
This spiked coconut eggnog is really good… and not egg-y at all. I was really tempted to drink all 4… but I only drank three. Okaaay two.
Enjoy! And if you give this Spiked Coconut Eggnog recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Coconut Eggnog (Rum Edition)
Ingredients
- 2 large eggs
- 3 tablespoons sugar
- 1/4 teaspoon vanilla extract
- 2 to 3 ounces chilled dark rum
- 1/8 teaspoon freshly grated nutmeg, plus more for garnishing
- 2/3 cup heavy cream
- 2/3 cup unsweetened coconut milk
- 1/4 cup toasted sweetened coconut, for garnish
Instructions
- In your blender; crack in two eggs, cover and blend until frothy.
- To the eggs, add the three tablespoons of sugar, 1/4 teaspoon vanilla extract, 1/4 teaspoon freshly grated nutmeg and two to three ounces of your favorite dark rum and blend.
- Remove the center disc out and slowly pour in the heavy cream and coconut milk.
- Once combined, pour into 4 glasses, top with a little fresh grated nutmeg and top with toasted coconut.
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Coconut?! LOVE this idea!
looks like puerto rican coquito 🙂 a friend of mine made it as a present for me last year and I fell in love!
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The toasted coconut on top is the perfect touch, Laurie! Toasted coconut totally elevates anything it touches and instantly perks up the dish with some crunch, texture and nutty sweetness. I can’t imagine how heavenly it must be with this creamy, smooth eggnog!!
This is mind blowingly beautiful, Laur!! How did I never see this until NOW?!? I’m absolutely going to be making this!!