It wasn't until after I made this Coconut Hazelnut Eggnog that I learned of the Puerto Rican Coquito, which is quite similar with its rum spiked coconut milk. As I mentioned, eggnog is still new to me, but a drink I just knew I would love. This decadent version with coconut milk and hazelnut liqueur can easily be made kid-friendly by omitting the liqueur, or substituting with a hazelnut syrup.
In a medium saucepan, heat the coconut milk, 1/4 cup of the sugar, and vanilla over medium low heat. Whisk 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.
Notes
Adapted from Amazingly Good Eggnog, AllRecipes.com.