Coconut Cream Honey Eggnog

YIELD: 4 servings


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)


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.