Coconut Eggnog Non Alcoholic Recipes

Steps:

• Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
• Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
• Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
• Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
• When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

Steps:

• Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined.
• Fill a large jug with ice, then strain in the eggnog mixture. Stir gently until the outside of the jug feels cold, then pour the eggnog into tumblers to serve.

Steps:

• 1. Mix evaporated milk, condensed milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, and egg yolks in a blender or with mixer.
• 2. Pour into a gallon-size container. Add coconut rum.
• 3. Refrigerate (preferably overnight).
• 4. Serve chilled with a cinnamon stick. Enjoy!

Steps:

• Simmer the 3 "milks".
• Mix 1 cup into eggs, mix back into pan.
• Stir over low heat, 5 minutes, to thicken (160 degrees).
• Strain.
• Chill.
• Add nutmeg, if desired.