member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

Recipe Categories:

    Coconut Eggnog


    Source of Recipe


    net

    List of Ingredients




    Coconut Eggnog Recipe


    8 egg yolks
    4 cups coconut milk or cream
    8 tablespoons dark rum
    6 tablespoons white sugar
    2 teaspoons vanilla essence
    1/2 teaspoon nutmeg, ground
    teaspoon cinnamon, ground

    Coconut Eggnog Directions
    Into a large saucepan, pour the coconut milk/ cream and add the white sugar.
    Heat BUT DO NOT BOIL over a medium heat.
    In a large bowl, beat the egg yolks with the vanilla essence.
    Into the bowl, pour approximately half the coconut milk & sugar mixture.
    Whisk briskly.
    Add the remainder of the coconut milk & sugar mixture.
    Pour the combined mixture back into your large saucepan.
    Wash out the large bowl because you'll need it again in a few minutes.
    Cook over a low heat BUT DO NOT BOIL, ensuring that you continuously stir.
    Continue stirring until the eggnog thickens slightly - enough to be able to coat the back of a spoon.
    Pour & strain the eggnog back into the (washed, rinsed & dried) large bowl.
    Allow the eggnog to sit and cool until it becomes room temperature.
    Stir in the dark rum.
    Cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
    Just prior to serving, combine the ground nutmeg & ground cinnamon on a small dish, and sprinkle a little of the mixture on top of each served glassful of your delicious coconut eggnog!

    Serves: 6.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |