If you’re looking for a festive holiday drink that feels rich and indulgent but also has a fun tropical twist, this Coconut Cream Eggnog is about to be your new favorite!
It’s creamy, velvety smooth, and has just the right amount of spice and sweetness.
What I love about this recipe is how it’s a little lighter than traditional eggnog thanks to the coconut cream, but still tastes like a cozy hug in a mug.
This is the perfect drink for holiday parties, family gatherings, or just curling up by the fireplace with your favorite movie.
Plus, it’s so easy to make, even the kids can help (with some supervision, of course). Trust me, once you try this version of eggnog, you’ll never go back to the store-bought stuff!
What You’ll Need
Ingredients:
- 4 large egg yolks
- 1/2 cup sugar
- 1 can (13.5 oz) coconut cream (not coconut milk)
- 1 1/2 cups whole milk
- 1/2 teaspoon ground nutmeg (plus extra for topping)
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Optional: 1/4 cup rum or bourbon (for the grown-ups)
- Whipped cream (for garnish)
- Cinnamon sticks (for garnish)
Pro Tips
- Temper the Eggs Slowly – When adding the hot milk to the egg yolks, go really slow. This keeps the eggs from scrambling and gives you a smooth, creamy texture.
- Chill for Best Flavor – Eggnog tastes best when it’s had a few hours in the fridge to chill and thicken. It also lets the spices mingle for a deeper flavor.
- For the Kids – Skip the alcohol and let the little ones garnish their mugs with extra whipped cream and a fun straw!
- Coconut Cream Tip – Make sure to shake the can of coconut cream well before opening or stir it thoroughly, so it’s smooth and not separated.
- Nutmeg Makes It Shine – Freshly grated nutmeg takes this drink to the next level. If you can, go for the fresh stuff!
Tools You’ll Need
- Medium saucepan
- Whisk
- Mixing bowl
- Small ladle
- Fine mesh strainer (optional, for extra smoothness)
Substitutions & Variations
- No Coconut Cream? Use canned coconut milk instead, but note it’ll be less rich.
- Dairy-Free Option: Replace the whole milk with almond or oat milk for a completely dairy-free version.
- Boozy Option: Add more or less rum or bourbon depending on your preference.
- Sweeter Eggnog: Use 3/4 cup sugar instead of 1/2 cup for a sweeter drink.
Make-Ahead Tips
- Make the eggnog a day ahead and store it in the fridge. It thickens up beautifully overnight, and the flavors get even better. Just give it a good whisk before serving!
Instructions
Step 1: Whisk Egg Yolks and Sugar
In a medium bowl, whisk together the egg yolks and sugar until the mixture is pale yellow and creamy.
Step 2: Heat the Milk and Coconut Cream
In a medium saucepan, combine the coconut cream, whole milk, nutmeg, and cinnamon. Heat over medium-low heat, stirring occasionally, until warm but not boiling.
Step 3: Temper the Egg Mixture
Slowly pour the warm milk mixture into the bowl with the egg yolks while whisking constantly. Once combined, pour everything back into the saucepan.
Step 4: Cook Until Thickened
Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon (about 5–7 minutes). Do not let it boil.
Step 5: Add Vanilla (and Alcohol, if using)
Remove the saucepan from heat and stir in the vanilla extract. If you’re adding rum or bourbon, stir that in now as well.
Step 6: Chill and Serve
Let the eggnog cool slightly, then transfer it to a pitcher and refrigerate for at least 2 hours. Serve chilled, topped with whipped cream, a sprinkle of nutmeg, and a cinnamon stick for garnish.
Leftovers & Storage
Store leftover eggnog in an airtight container in the fridge for up to 3 days. Give it a good whisk before serving, as it may separate slightly.
Wrap-Up
This Coconut Cream Eggnog is a holiday drink you’ll want to make year after year.
It’s creamy, cozy, and the perfect mix of classic and tropical flavors. I can’t wait for you to try it! If you make this recipe, let me know how it turned out in the comments below.