Ingredients

The following ingredients have 2 Servings
  • 2 cups coconut milk (light or regular or drinking milk)
  • 1 egg yolk
  • 1/4 cup honey or maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup coconut cream
  • 1/3 cup egg whites
  • 1 tsp coconut sugar or brown sugar
  • 1 – 1.5 ounces rum (or 1/2 – 1 tsp rum extract for non alcoholic)
  • Optional topping – shaved or grated dark chocolate, whip cream, et.c

Instruction

  • Blend your coconut milk, egg yolk, honey, vanilla, and spices in a blender.
  • Transfer to small pot and whisk on medium for about 10 minutes or until the eggnog starts to thicken. But make sure it doesn’t boil or curdle.
  • In a separate bowl, heat your cream for about 30 seconds. Make sure it’s not too hot, just warm.
  • Add your egg whites and sugar to the cream and beat until you get white foaming peaks. Set aside.
  • Take your eggnog mixture and blend it in blender until it a little frothy.
  • Add 1 cup to each glass along with 1-2 tbsp rum.
  • Top with each glass with coconut cream foam and any extra toppings.
  • Best Served hot.