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Coconut Cream Eggnog

By: Club House Kitchens

Made With:

Re-create a holiday favourite any time of year, with a coconut twist! Mix Thai Kitchen® Coconut Cream with Club House® Pure Vanilla Extract. The result is a creamy, rich, just-sweet-enough beverage for your enjoyment.

Recipe Info

Prep Time:

5m
Cook Time:

10m
Servings:

12
User Rating:

Ingredients

6 egg yolks
6 tablespoons (90 ml) sugar
3 cans (400 ml each) Thai Kitchen® Coconut Cream, divided - SubstitutesThai Kitchen® Coconut Milk
1/4 cup (60 ml) brandy or rum (optional, to taste)
1/2 teaspoon (2 ml) Club House® Pure Vanilla Extract
Club House® Ground Nutmeg

Nutrition Information

(per serving)

Calories 279
Carbohydrates 10
Cholesterol 92
Fiber 0
Protein 3
Sodium 35
Total Fat 24

Key products

A warm bowl of creamy butternut squash soup garnished with crunchy croutons and savory bacon bits is enhanced by the warm notes of Ch Nutmeg Ground 39 G.

Club House® Ground Nutmeg, 39g

A 125 ml bottle of Club House Pure Vanilla Extract featuring a white cap and a label with an illustration of vanilla beans.

A white plate filled with golden brown chocolate chip cookies that were baked using Club House Pure Vanilla Extract for a rich and classic flavor.

Club House® Pure Vanilla Extract, 125mL

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.

A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

A 400 ml can of Thai Kitchen Coconut Cream featuring a graphic of a halved coconut filled with thick cream against a red and purple background.

A bowl of mango sticky rice topped with toasted coconut flakes and a drizzle of Thai Kitchen Coconut Cream sits next to a small dish of extra coconut and a spoon.

Thai Kitchen® Coconut Cream, 400mL

Instructions

Beat egg yolks and sugar in medium saucepan with a wire whisk. Add 1 can of the coconut cream. Stir constantly on medium heat until mixture reaches a temperature of 140°F (60°C) to 145°F (63°C), about 10 minutes. (The mixture will begin to thicken and coat the back of a spoon.) Remove from heat.
Stir in remaining 2 cans coconut cream and extract. Strain into large bowl. Cool completely.
Stir in up to 1/4 cup (60 mL) brandy or rum to taste. Serve in beverage glasses. Sprinkle with nutmeg, if desired.

Coconut Cream Eggnog

Recipe Info