Coconut Milk EggnogPosted: December 22, 2012
Coconut milk eggnog is way healthier than regular dairy based eggnog…Use only organic eggs and wash them first.
For the eggnog:
6 large eggs yolks (reserve the whites)
1 cups granulated sugar
2 cups bourbon
2 cups coconut milk
1 cup coconut cream (if not available use the thick part of the coconut by not shaking the can of coconut and skimming it out)
3/4 cup Cognac or brandy
Pinch fine salt
- 12 reserved egg whites
- 1 1/2 cups cold coconut milk
- Freshly grated nutmeg
For the eggnog:
- Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
- Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
- Add the the remaining ingredients and stir to combine.
- Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 1 week and up to 3 weeks.
Millie; I make and use it fresh, it never has lasted long enough to store and use later, but I am going to make a batch this year and try bottling it!
- The night before serving, place the frozen egg whites in the refrigerator to thaw.
- When ready to serve, let the egg whites come to room temperature. Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Remove to a large punch bowl.
- Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes. Remove to the punch bowl.
- Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl. Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not overwhisk or you’ll deflate the eggnog). Serve in punch cups and garnished with grated nutmeg.