To ensure that eggs are cooked, cook eggnog mixture to 140°F to 145°F.
10m
PREP TIME
10m
COOK TIME
7
INGREDIENTS
Ingredients
- 6 egg yolks
- 6 tablespoon sugar
- 4 cups Thai Kitchen® Thai Kitchen Unsweetened Coconut Milk, divided
- 1/2 cup (125 milliliters) brandy or rum, , or to taste
- 1 cup (250 milliliters) heavy cream
- Whipped cream, (optional)
- Ground nutmeg
INSTRUCTIONS
- 1 MIX egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
- 2 REMOVE from heat. Add remaining 2 cups coconut milk; mix well.
- 3 REFRIGERATE until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
