Dairy-Free Coconut EggnogKelsey Banfield
This fall I experimented with a coconut chai recipe and it was a huge success. I initially tried it because I had a touch of a cold and was trying to steer clear of cow’s milk. Turns out the coconut milk was the perfect substitute; it gave my chai a delicious light coconut-y flavor reminiscent of a tropical beverage. Now that the holiday season is here I’ve decided to try and make coconut eggnog. I found a great base recipe in Martha Stewart Everyday Food recently and used it as a jumping off point. The result was this delicious festive drink that is completely dairy-free but still full of that spicy milky rum flavor we all love! Best of all, it can also be the perfect mocktail. For those of use who are expecting this season, we can still get a taste of delicious eggnog without the alcohol!
adapted from Martha Stewart’s Everyday Food
2 14-ounce cans light coconut milk
1/4 cup (4 tablespoons) vanilla simple syrup
8 ounces spiced rum or 2 teaspoons rum extract
6 egg yolks, room temperature
Cinnamon for garnish
1. In a medium pot bring the coconut milk to a simmer over medium-low heat. Meanwhile, in a small bowl whisk together the egg yolks and vanilla simple syrup until light and frothy.
2. Pour about 1/2 cup of the warm coconut milk into the egg whites mixture and whisk vigorously to temper the egg whites. Then pour the mixture back into the pot and whisk into the rest of warm coconut milk.
3. Raise the heat to medium and stir gently for 2 to 3 minutes until the mixture becomes thick enough to coat the back of a spoon.
4. Pour the mixture through a fine mesh sieve into a clean bowl or large measuring cup. Stir in the rum or the rum extract. Then cover the bowl with plastic and chill for at least 4 hours or up to overnight. Serve in glasses over ice and garnish with cinnamon!