Coconut Milk Eggnog

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Coconut Milk Eggnog


Rich coconut milk stands in for the usual milk and cream in this dairy-free nog, lending a mild tropical note to the familiar flavor profile.

Serves 4. Makes about 3 cups



2 large pasteurized eggs, separated

1/4 cup dark brown sugar

1 13.5-oz. can coconut milk (full fat)

1/4 cup dark rum

2 Tbs. bourbon whisky

1-1/2 tsp. pure vanilla extract

3/4 tsp. freshly grated nutmeg, plus extra for garnish

Pinch ground cloves

Pinch kosher salt



Beat the egg yolks and brown sugar in a medium bowl with a hand-held electric mixer until pale brown, about 1 minute.

Whisk in the coconut milk, rum, bourbon, vanilla, nutmeg, and cloves until combined.

Refrigerate, covered, for at least 4 hours or overnight.

Refrigerate the egg whites separately in a medium bowl.


Before serving, whip the egg whites and salt to stiff peaks with a hand-held electric mixer, about 8 minutes.

Fold the whipped whites into the chilled yolk mixture.

Serve immediately with freshly grated nutmeg on top, or chill for up to 1 hour.

If making ahead, whisk until smooth before serving.



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