Rich and creamy with a hint of coconut flavor. For grown-up tastes, add rum for a truly tropical eggnog.
10m
PREP TIME
10m
COOK TIME
186
CALORIES
8
INGREDIENTS
Servings: 10 (1/2 cup)
Ingredients
- 3 cups milk
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 3 McCormick Gourmet™ All Natural Whole Cloves
- 2 sticks McCormick Gourmet™ Organic Saigon Cinnamon Sticks
- 1 piece (3-inch) McCormick Gourmet™ Vanilla Beans, split in half lengthwise and seeds scraped
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
- 6 egg yolks
- 3/4 cup sugar
INSTRUCTIONS
- 1 Bring milk, coconut milk, whole cloves, cinnamon sticks, vanilla bean and nutmeg just to boil in medium saucepan on low heat. Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy. Gradually add 1 cup of the hot milk mixture, mixing with wire whisk until well blended. Gradually whisk mixture back into the remaining milk mixture in the saucepan. Cook and stir on medium-low heat 3 to 5 minutes or until mixture thickens and coats the back of a spoon.
- 2 Strain into large bowl. Cool slightly. Cover.
- 3 Refrigerate overnight or until well chilled.
