What is it about eggnog that is so polarizing? Oh yeah… the drinking of the egg part. As egg fanatics, we find no issue in having egg involved in our cocktail. Our friends at Blue Chair Bay Rum sent us a variety of their flavored rums earlier this year. They were the inspiration for recipe creations like our Red, White, and Blue Jello Shots, No Bake Key Lime Pie Desserts, and our Pumpkin Spice Rum Cakes. The coconut cream rum already goes terrific with coffee as an after-dinner drink, but we also thought it would be fun to make eggnog from scratch, using the Coconut Cream Rum in place of the cream and the rum.
It turned out fantastic. This recipe is a unique, coconut spin on eggnog, while still tasting like the classic that we have grown to love. It most definitely got us into the holiday spirit! If you don’t have the coconut cream rum available, you could always sub it for spiced rum and heavy whipping cream (or coconut milk!) instead.
Coconut Cream Eggnog Recipe
- 2 cups milk
- 5 cloves
- ¼ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 6 egg yolks
- ¾ cups sugar
- 2 cups Blue Chair Bay Coconut Cream Rum
- Sprinkle of nutmeg
In a saucepan, combine the milk, cloves, vanilla, and cinnamon. Wisk together and warm on the stovetop on medium-low heat. Meanwhile, in a mixer combine egg yolks and sugar and whisk until fluffy. Slowly add the milk mixture to the egg mixture until well combined. Return the mixture to the saucepan and heat on medium heat for 5 or so minutes, until it starts to thicken. Do not let it mixture come to a boil. Let it cool for about an hour and then whisk in the coconut cream rum. Chill the eggnog in the refrigerator until serving. Top with nutmeg or whipped cream, if desired, and enjoy!
This recipe was created for Blue Chair Bay Rum and we were compensated for our work. All ideas are our own. Thank you for supporting brands that support our blog!