I hope everyone got their holiday shopping done because this is the time to relax, unwind and spread good cheer!
What better way to kick off Christmas eve than by making a cocktail!
Homemade eggnog is a tradition in many English and American families during the holiday season. This is the first time my family and I are making it and we wanted to put our own spin to it. We added some coconut milk inspired by the Puerto Rican version, called Coquito. Sooooo goooood!
Epperson’s Eggnog
Ingredients:
1 cup milk
1 cup coconut milk or coconut cream
2 large egg
2 tbsp. sugar
8 tsp. vanilla
grated nutmeg, to taste (you can also use ground nutmeg)
ground cinnamon
cinnamon sticks for garnish
2 oz. rum (I used Bacardi for this recipe)
Easy peasy:
Step 1: Bring milk and coconut milk to a simmer in a medium pot over medium-high heat.
Step 2: Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale. Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes. Let it cool.
Step 3: Once the mixture has cooled down, using a hand blender, blend together the eggnog. Lift the hand blender to just below the surface of the liquid to incorporate air into the eggnog. This will result in a richer, creamier eggnog, and the volume of liquid can actually double using this technique.
You can also use a standard blender. Simply pour the eggnog mixture into the blender receptacle and cover. Blend at a high setting to incorporate air until liquid is almost double in volume.
Step 4: While still blending the eggnog, pour in the alcohol. This assures that the alcohol is well-combined into the mixture.
Step 5: Serve with a smile! 🙂
(Serves 2)
Garnish the eggnog with a festive cinnamon stick.
Cocktails taste exponentially better when served in a nice stemware. Vintage coupe glasses are my favorite!
Cheers to the holidays!