This Coconut Cream Eggnog is going to be your new favorite holiday drink if you want something that feels rich and decadent but also has a fun tropical touch.
It’s smooth and creamy, and it has the appropriate balance of spice and sweetness.
I adore this recipe because the coconut cream makes it a little lighter than regular eggnog, but it still feels like a warm hug in a mug.
This is the best drink for family gatherings, holiday parties, or just cuddling up by the fire with your favorite movie.
Also, it’s simple enough for youngsters to help with (with some supervision, of course). You won’t want to go back to the store-bought variety once you sample this eggnog.
Ingredients
- Four big egg yolks
- 1/2 cup of sugar
- 1 can (13.5 oz) of coconut cream, not coconut milk
- 1 1/2 cups of whole milk
- 1/2 teaspoon of ground nutmeg (plus more for topping)
- 1/4 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1/4 cup of rum or bourbon (for adults) is optional.
- Whipped cream to top it off
- Cinnamon sticks (for decoration)
Tools Needed
- A medium-sized saucepan
- Whisk
- Bowl for mixing
- Little ladle
- Fine mesh strainer (optional, for a smoother finish)
Instructions
- Mix the sugar and egg yolks together.
Whisk the egg yolks and sugar together in a medium bowl until the mixture is pale yellow and creamy. - Warm up the coconut cream and milk
In a medium saucepan, combine the coconut cream, whole milk, nutmeg, and cinnamon. Stir the mixture every so often while it heats up over medium-low heat. It should be warm but not boiling. - Cool down the egg mixture
While beating the egg yolks constantly, slowly add the warm milk mixture into the bowl. Put everything back in the saucepan after you’ve mixed it all together.
- Cook till it gets thick.
Stir the mixture with a wooden spoon over medium heat until it thickens a little and coats the back of the spoon (approximately 5 to 7 minutes). Don’t let it boil. - Add vanilla and, if you’re using it, alcohol.
Take the pot off the heat and mix in the vanilla essence. Now is the time to add rum or bourbon if you’re using it. - Chill and Serve
After letting the eggnog cool a little, pour it into a pitcher and put it in the fridge for at least two hours. Serve cold with whipped cream, a sprinkling of nutmeg, and a cinnamon stick on top.
Tips and Tricks
- Slowly Temper the Eggs—When you add the heated milk to the egg yolks, do it very slowly. This stops the eggs from scrambling and makes the texture smooth and creamy.
- Chill for Best Flavor: Eggnog tastes best after it has been in the fridge for a few hours to cool and thicken. It also lets the spices mix together for a stronger taste.
- For the Kids: Don’t give them any alcohol; instead, let them decorate their mugs with additional whipped cream and a fun straw!
- Tip for Coconut Cream: Before you open the can, shake it well or stir it carefully so that it is smooth and not separated.
- Freshly grated nutmeg makes this cocktail shine. If you can, get the fresh stuff!
- No Coconut Cream? You may use canned coconut milk instead, but it won’t be as rich.
- If you want a dairy-free version, use almond or oat milk instead of whole milk.
- Boozy Option: You can change the amount of rum or bourbon to your liking.
- To make your eggnog sweeter, use 3/4 cup of sugar instead of 1/2 cup.
- Prepare the eggnog the day before and put it in the refrigerator. It gets thicker and the tastes get better overnight. Before serving, just give it a vigorous whisk!
- You may keep leftover eggnog in the fridge for up to three days in an airtight container. Before serving, give it a good stir because it could separate a little.
Final Thoughts
You’ll want to make this Coconut Cream Eggnog every year for the holidays.
It’s rich and creamy, and it has the best balance of tropical and classic flavors. I can’t wait for you to taste it! Please tell me how the recipe worked out in the comments below.