Coconut Eggnog

Photo: Thomas J. Story; Styling: Dan Becker

Time: 20 minutes, plus 4 hours to steep and chill.

Yield: Serves 12
Recipe from Sunset

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  • 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. 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. 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. 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.
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