If you’re like many folks, an adult version of eggnog is great, but you need a non-alcoholic version that’s also kid friendly. This recipe is inspired by two different versions: Alton Brown’s cooked (or tempered) eggnog recipe, and the coconut eggnog martini at a local Caribbean restaurant.
Kid-Friendly Coconut Eggnog
Crave Local Test Kitchen
- 5 pasteurized egg yolks
- ¾ cup sugar
- 1 cup heavy cream
- 2 cups coconut milk
- Pinch of salt
- 1 tsp vanilla
- ½ tsp nutmeg
Whisk egg yolks with sugar until creamy and the sugar begins to dissolve.
Using a hand or stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until it is fully incorporated, and no longer grainy. Set aside.
In a medium pan over medium-high heat, combine the heavy cream, vanilla, salt, and nutmeg, and bring to a boil, stirring frequently so as to avoid scorching. Remove from the heat and very slowly add the hot milk mixture into the egg + sugar mix. Return everything to the pot, and cook until the mixture reaches approximately 160 degrees Fahrenheit. Add the coconut milk, stir to combine. Remove from the heat, and set in the refrigerator to chill.
For an adult version, see the recipe below.
- 1 oz bourbon or whiskey
- 1 oz Coconut Rum
- 2 ½ oz coconut eggnog
Shake all ingredients well with ice, strain into a martini glass and sprinkle with nutmeg.
For Alton Brown’s original recipe, see FoodNetwork.com.