Coconut Hazelnut Eggnog

Serving size: 6 servings | Cook: 20 min


4 cups coconut milk
1/2 cup granulated sugar
1/4 teaspoon vanilla
6 large egg yolks
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup hazelnut liqueur
6 egg whites(optional)
2 tablespoons sweetened flaked coconut, for garnish (optional)


Prepare an ice bath and set it aside.

In a medium saucepan, heat the coconut milk, 1/4 cup of the sugar, and vanilla over medium low heat, whisking periodically until the sugar is fully dissolved and the milk begins to steam and slowly comes to a gentle simmer. As the coconut milk heats up, whisk the remaining sugar into the egg yolks, beating continually until the eggs are paler in color and smooth in texture.

When the coconut milk is just scalded, pour about 1/4 cup of the coconut milk in a gentle stream into the egg yolks as you whisk it together. Add another 1/4 cup of coconut milk and whisk thoroughly. Pour the warmed egg yolks into the saucepan and whisk into the rest of the coconut milk. Add the cinnamon and nutmeg and stir constantly over medium low heat until it begins to thicken, about 3-5 minutes. Stir in the hazelnut liqueur.

Place saucepan into the ice bath and stir as the eggnog cools. Refrigerate at least 2 hours or overnight.

If you wish to use egg whites, beat the whites will a few tablespoons of sugar until frothy. Gently fold into the cooled eggnog. This is optional, especially if you are concerned about consuming raw egg.

Serve, garnished with flaked coconut, and a sprinkling of cinnamon sugar.

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