Re-create a holiday favorite any time of year, with a coconut twist! Mix Thai Kitchen® Coconut Cream with McCormick® Pure Vanilla Extract. The result is a creamy, rich, just-sweet-enough beverage for your enjoyment.
5m
PREP TIME
10m
COOK TIME
279
CALORIES
6
INGREDIENTS
Servings: 12 (1/2-cup)
Ingredients
- 6 egg yolks
- 6 tablespoons sugar
-
3
cans
(13.66 ounces each)
Thai Kitchen® Gluten Free Unsweetened Coconut Cream, divided
![substitution]( "substitution")
Substitutions available
- Thai Kitchen Coconut Milk
-
1/4
cup
brandy, (to taste)
![substitution]( "substitution")
Substitutions available
- rum
- 1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
- McCormick® Ground Nutmeg
INSTRUCTIONS
- 1 BEAT egg yolks and sugar in medium saucepan with a wire whisk. Add 1 can of the coconut cream. Stir constantly on medium heat until mixture reaches a temperature of 140°F to 145°F, about 10 minutes. (The mixture will begin to thicken and coat the back of a spoon.) Remove from heat.
- 2 STIR in remaining 2 cans coconut cream and extract. Strain into large bowl. Cool completely. Also great with Thai Kitchen® Coconut Milk!
- 3 STIR in up to 1/4 cup brandy or rum to taste. Serve in beverage glasses. Sprinkle with nutmeg, if desired.
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