Coconut eggnog
Serves 6
Ingredients
8 egg yolks
4 cups coconut milk or cream
8 tablespoons dark rum
6 tablespoons white sugar
2 teaspoons vanilla essence
1/2 teaspoon nutmeg, ground
¼ teaspoon cinnamon, ground
Method
Into a large saucepan, pour
the coconut milk/cream and add the white sugar.
Heat (do not boil) over a
medium heat.
In a large bowl, beat the egg
yolks with the vanilla essence.
Into the bowl, pour
approximately half the coconut milk & sugar mixture. Whisk briskly.
Add the remainder of the
coconut milk and sugar mixture.
Pour the combined mixture
back into your large saucepan.
Wash out the large bowl
because you'll need it again in a few minutes.
Cook over a low heat (do not boil) ensuring that you continuously stir.
Continue stirring until the
eggnog thickens slightly - enough to be able to coat the back of a spoon.
Pour and strain the eggnog
back into the (washed, rinsed & dried) large bowl.
Allow the eggnog to sit and
cool until it becomes room temperature.
Stir in the dark rum.
Cover with plastic wrap and
refrigerate for at least 3 hours, but preferably overnight.
Just prior to serving,
combine the ground nutmeg & ground cinnamon on a small dish, and sprinkle a
little of the mixture on top of each served glassful of your coconut
eggnog.
Rating *