Coconut Eggnog

Coconut Eggnog Recipe
Photo: Thomas J. Story; Styling: Dan Becker
Time: 20 minutes, plus 4 hours to steep and chill.


Serves 12

Recipe from



1 pt. half-and-half
4 cinnamon sticks (3 1/2 in. long)
1 teaspoon whole cloves
5 large egg yolks
1 can (14 oz.) sweetened condensed milk
1 can (14 oz.) coconut milk
1 1/4 cups light or dark rum (optional)
Ground cinnamon


1. Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.

2. Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.

3. Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.