I have a delicious recipe for you just in time for the holidays! This delectable COCONUT CINNAMON EGGNOG will make your tongue beyond happy. Serve the best eggnog in town at your next holiday gathering, family dinner, dessert night, Christmas party or pie night!
COCONUT CINNAMON EGGNOG RECIPE
4 large egg yolks
12 ounce can of evaporated milk
1 teaspoon pure vanilla extract
1 cinnamon stick
8 whole cloves
1 15 ounce can of sweetened condensed milk
1 13.5 ounce can of coconut milk (not cream of coconut)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pour your evaporated milk into a saucepan over medium-high heat and add your cloves and cinnamon stick and cook until boiling. Remove from heat and place saucepan lid on saucepan and let it sit for 30 minutes. Strain milk and discard the cloves and cinnamon stick. Cool for about 20 minutes until it’s room temperature. Pour cooled milk, coconut milk, sweetened condensed milk, egg yolks, vanilla, nutmeg and cinnamon into a blender and blend for about two minutes, or until well incorporated and foamy.
Place eggnog in refrigerator and serve chilled. Garnish with cinnamon.
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