Ingredients

The following ingredients have 1 Servings
  • 1 egg (, separated)
  • 2 tsp sugar
  • 1/2 cup milk (120ml (either regular dairy or almond/drinking coconut milk for dairy free version))
  • 1/4 cup coconut milk (60ml (cooking thickness/from can))
  • 1/8 tsp nutmeg
  • 1/4 tsp vanilla essence
  • 1/2 cup old fashioned oats (rolled oats)
  • 2 tbsp shredded coconut (desiccated coconut)
  • 1 oz rum (optional, and/or whisky if you want to spike the leftover eggnog)

Instruction

  • Whisk together the egg yolk and sugar until smooth. Add the milk, coconut milk, nutmeg and vanilla and mix well.
  • Separately whisk the egg white until you get soft peaks then fold it into the milk mixture.
  • Measure out the oats and add 1/2cup/120ml of the eggnog to the oats. Cover and leave to soak overnight in the fridge. Meanwhile, enjoy your remaining eggnog, with a little extra nutmeg on top (and spiked if you like).
  • In the morning, lightly toast the coconut and serve on top of the soaked oats, stirring through as you eat.
  • Note - if you are not comfortable with using raw eggs, warm the mixture over a very low heat, stirring, until it reaches 140F. Continue to heat for 3min then allow to cool. Watch it carefully as you don't want the eggs to cook.