Coconut Cream Honey Eggnog

Coconut Cream Honey Eggnog

YIELD: Makes 4 servings


3 T - honey

1 cup - coconut milk

1/2 cup - condensed milk

1 cup - evaporated milk

2 - egg yolks

2 tsp. - cinnamon, ground

1 cup - rum, (optional)


Place the honey, three milks, cinnamon and yolks in a blender and blend. Next, pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 5 minutes.

Add the rum and cook for another 5 minutes. Remove from the heat and strain to eliminate any solid residue.

Store the eggnog in the refrigerator for 5 to 8 hours before serving.


*The rum can be left out for a kid-friendly version.