Coconut Cream Eggnog

The scent of nutmeg and cinnamon always fills my kitchen around the holidays. It’s a comforting aroma that instantly brings back memories of family gatherings. This year, I decided to put a Texas twist on a classic: Coconut Cream Eggnog. I’ve made this creamy, dreamy drink five times already in my kitchen, tweaking the recipe until it was just perfect. And trust me, y’all, it’s a game-changer. It’s rich, festive, and dairy-free, making it a delightful treat for everyone to enjoy. This recipe is not only easy but also guaranteed to be a holiday crowd-pleaser!

Why This Recipe Works

As a busy mom of two, I’m always on the lookout for recipes that are both delicious and convenient. This Coconut Cream Eggnog fits the bill perfectly. Here’s why it’s a winner:

• Quick to Prepare: You can whip this up in under 30 minutes.
• Dairy-Free Delight: It’s perfect for those with dairy sensitivities or anyone looking for a healthier alternative to traditional eggnog.
• Make-Ahead Magic: The flavors meld together beautifully when made a day or two in advance, making it ideal for holiday gatherings.

Ingredients

• 4 cups full-fat coconut milk
• 1 cup coconut cream
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1/4 cup bourbon (optional, for adults only!)
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Optional garnishes: grated nutmeg, cinnamon sticks, coconut flakes

Ingredient Notes

Coconut Milk: Full-fat coconut milk is essential for achieving that creamy, rich texture. Light coconut milk won’t provide the same level of decadence. I usually use Thai Kitchen or Native Forest brands, which I find at my local grocery store.

Coconut Cream: This is the thick, solidified cream that rises to the top of a can of full-fat coconut milk that has been refrigerated overnight. If you can’t find separated coconut cream, you can use another can of full-fat coconut milk, just use the thickest part on top after refrigeration.

Bourbon: This is optional, but it adds a warm, boozy kick that’s perfect for the holidays. If you’re serving kids or prefer a non-alcoholic version, simply omit it. A splash of rum extract can give a similar flavor.

Step-by-Step Instructions

Step 1: Separate the Eggs

Carefully separate the egg yolks from the whites into two separate bowls. Make sure no yolk gets into the whites, as this can affect their ability to whip up properly. Set both bowls aside.

Step 2: Whisk the Egg Yolks

In a medium bowl, whisk the egg yolks with the sugar until they become pale yellow and slightly thickened. This usually takes about 2-3 minutes. The mixture should ribbon when you lift the whisk.

Step 3: Heat the Coconut Milk Mixture

In a saucepan, combine the coconut milk, coconut cream, maple syrup, nutmeg, and cinnamon. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling. You’ll see small bubbles forming around the edges. Be careful not to scald the milk.

Step 4: Temper the Egg Yolks

This is a crucial step to prevent the eggs from scrambling. Slowly drizzle about 1/2 cup of the hot coconut milk mixture into the egg yolk mixture, whisking constantly. This gradually raises the temperature of the eggs.

Step 5: Combine and Cook

Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon. This usually takes about 5-7 minutes. It should be similar to the consistency of heavy cream. Do not boil!

Step 6: Strain and Cool

Pour the eggnog mixture through a fine-mesh sieve into a clean bowl. This will remove any bits of cooked egg and ensure a smooth, velvety texture. Stir in the vanilla extract and bourbon (if using). Let it cool to room temperature.

Step 7: Whip the Egg Whites

In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form. This means the whites hold their shape when you lift the beaters.

Step 8: Fold in the Egg Whites

Gently fold the whipped egg whites into the cooled eggnog mixture. Do this in two or three additions, being careful not to deflate the whites. This step adds lightness and airiness to the eggnog.

Step 9: Chill and Serve

Cover the eggnog and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld. Before serving, whisk gently to recombine. Garnish with grated nutmeg, cinnamon sticks, or coconut flakes, if desired.

Expert Tips from My Kitchen

• Don’t Boil the Mixture: Overheating can cause the eggs to curdle, resulting in a lumpy texture. Keep the heat low and stir constantly.
• Use a Thermometer: If you’re unsure about the temperature, use a kitchen thermometer. The mixture should reach about 160°F (71°C).
• Chill Thoroughly: Chilling the eggnog overnight is crucial for developing the best flavor and texture.
• Adjust Sweetness: Taste the eggnog after chilling and adjust the sweetness by adding more maple syrup or sugar, if needed.
• Kid-Friendly Version: Omit the bourbon and add a splash of rum extract for a kid-friendly alternative. My kids love it!
• Garnish Creatively: Get creative with your garnishes! Try adding toasted coconut flakes, a sprinkle of cocoa powder, or even a dollop of coconut whipped cream.
• Whip the Whites Properly: Stiff peaks are key! Ensure your bowl and beaters are completely clean and dry to achieve the best volume.

Storage & Meal Prep

Storage: Store the Coconut Cream Eggnog in an airtight container in the refrigerator.

How Long it Lasts: It will keep for up to 3-4 days. The flavors will continue to develop over time, making it even more delicious.

Best Reheating Method: This is best served cold. If you want to take the chill off a bit, let it sit at room temperature for 15-20 minutes before serving. Do not microwave or heat on the stovetop.

Make-Ahead and Batch-Prep Ideas: You can make the eggnog base (before adding the whipped egg whites) up to 3 days in advance. Store it in the refrigerator and then whip the egg whites and fold them in just before serving. This is perfect for holiday meal prep!

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free!

Vegan: To make this vegan, you can substitute the eggs with a commercial egg replacer or silken tofu. I haven’t personally tested this but have heard good reviews using these substitutions.

Spice it Up: Add a pinch of ground cloves or allspice for a warmer, spicier flavor.

Chocolate Coconut Eggnog: Stir in 2 tablespoons of unsweetened cocoa powder for a chocolatey twist.

Peppermint Coconut Eggnog: Add 1/4 teaspoon of peppermint extract for a festive, minty flavor.

Frequently Asked Questions

Can I make this ahead?

Absolutely! In fact, I recommend it. The flavors meld together beautifully when made a day or two in advance. Just store it in an airtight container in the refrigerator.

How can I tell if the eggnog has thickened enough?

The mixture should be thick enough to coat the back of a spoon. When you run your finger across the coated spoon, the line should hold its shape and not immediately run back together. If you use a thermometer, the mixture should reach 160°F (71°C).

What if I don’t have coconut cream?

No problem! Just refrigerate a can of full-fat coconut milk overnight. The thick cream will separate from the watery liquid. Scoop out the cream and use it in the recipe.

Can I freeze this eggnog?

I don’t recommend freezing eggnog as the texture can change and become grainy when thawed. It’s best enjoyed fresh.

Is this recipe safe for kids?

Yes, if you omit the bourbon. Even without the alcohol, it’s a delicious and festive treat for kids of all ages. My own kids absolutely love it!

What can I use instead of maple syrup?

You can substitute honey, agave nectar, or brown sugar for the maple syrup. Just keep in mind that these substitutions may slightly alter the flavor of the eggnog.

Why are my egg whites not whipping up properly?

Make sure your bowl and beaters are completely clean and dry. Even a tiny bit of grease or yolk can prevent the egg whites from forming stiff peaks.

Serving Suggestions

This Coconut Cream Eggnog is delicious on its own, but here are a few serving suggestions to elevate your holiday experience:

• Serve in festive mugs or glasses.
• Garnish with grated nutmeg, cinnamon sticks, or coconut flakes.
• Add a dollop of coconut whipped cream for extra decadence.
• Pair it with holiday cookies or desserts.

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