Coconut Eggnog
It’s gloomy and threatening to rain. I guess that could be a metaphor for what I’ve felt like the past few days too. This past weekend, I unfortunately discovered I still can’t really tolerate having milk without suffering afterwards for multiple days. I tempted fate by having real dairy milk in a few things which I hadn’t tried doing yet since I’ve been feeling a million times better than say, a year ago (see my story here). I’ve been feeling super great for the last 4 months – nearly “normal” – which for me means only slight ringing in my ears and no dizziness to speak of. I’ve successfully added cheeses and now fermented dairy like yogurts, dairy kefir and some sour cream back into my life but hadn’t tried milk or cream yet. That turned out to be a bad idea (abort! abort!). I’d been so hopeful! On the upside, it has led me to this awesome coconut eggnog. Eggnog has always been a favorite of mine this time of year so I just can’t do the holidays without it.
Coconut eggnog is completely dairy-free and made from full fat coconut milk. I tried using some almond milk mixed in but didn’t like the consistency – somewhat curdled, too thin and a little too nutty for my tastes. I also tried making it with coconut milk from a carton – the kind you’d find in the dairy case – but it curdled EVERY time. So, my word to the wise, use full fat canned coconut milk and it’ll turn out AMAZING. I actually tried a few different recipe iterations and came back to a version that is nearly identical to my dairy free vanilla ice cream. After all, an eggnog is basically just an un-churned ice cream custard. It’s creamy comfort in cup for a cool not-quite-winter day.
- 2 egg yolks
- ¼ cup maple syrup
- 1 can full fat coconut milk
- pinch of salt
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract or vanilla bean paste
- 2-3 ounces spiced rum
- 2 egg whites, beaten until soft peaks form
- Combine yolks, syrup, coconut milk, salt and nutmeg in a small saucepan.
- Cook on medium heat whisking constantly until custard thickens enough to coat the back of a spoon. Do not let it boil or you'll end up scrambling the eggs.
- Once thickened, stir in vanilla and rum.
- Beat egg whites and gradually temper the custard into the whites.
- Whisk to be sure all is combined and it's ready to serve warm or cold.
- Nog will keep in fridge up to a week in a covered container - a mason jar works well. If the mixture separates, just give it a good shake!
- Sprinkle with nutmeg to serve.
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Hi! This is absolutely delicious. However, I was about to rate it the worst recipe ever, because, I’m not sure if I was supposed to let it cool before adding the whisked egg whites, but when I added them to the hot liquid, obviously they cooked, and got supper weird and basically I was about to throw it out. But then, I threw it back in a clean blender. O my goodness. This stuff is thick, and amazing. It feels just like store bought but tastes so much better. Thanks so much!
Glad you enjoy it!!! The trick is you have to add the eggs to the hot liquid slowly while whisking quickly at the same time. This tempers the eggs rather than cooking them. So happy you tried the blender trick and it worked for you! I need to make this nog soon… it’s definitely nog weather up here now 🙂