Coconut Cream Honey Eggnog

Coconut Cream Honey Eggnog

Place the honey, three milks, cinnamon and yolks in a blender and blend. Next, pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 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. *The rum can be left out for a ... [read full recipe below]

Yield: 4 servings

Ingredients

  • 3 tbsp. - honey
  • 1 cup  - coconut milk
  • ½ cup  - condensed milk
  • 1 cup - evaporated milk
  • 2 - egg yolks
  • 2 tsp.  - cinnamon, ground
  • 1 cup  - rum, (optional)

Directions

Place the honey, three milks, cinnamon and yolks in a blender and blend. Next, pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 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.

*The rum can be left out for a kid-friendly version.