Usuba
Eggnog with Coconut Milk and Rum
A festive drink based on coconut milk, egg yolks, and dark rum. Its creamy texture, warming spices, and light alcohol content make it ideal for winter evenings. Served chilled, garnished with whipped cream and a sprinkle of cinnamon and nutmeg.
- Total
- 300 min
- Standard serving
- 241.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Pour the coconut milk into a large pot, add sugar and place it over medium heat. Stirring constantly, heat the liquid strongly, but do not bring it to a boil.
- 2
Step 2
In a large bowl, vigorously beat the egg yolks with vanilla essence until smooth.
- 3
Step 3
Pour half of the hot coconut milk into the egg mixture, continuing to whisk vigorously. Then add the remaining coconut milk and mix thoroughly.
- 4
Step 4
Pour the egg-coconut mixture back into the pot and place it over low heat. Stirring constantly with a whisk, bring it almost to the boiling point and immediately remove it from the stove.
- 5
Step 5
While continuously stirring with a whisk, bring the liquid to a creamy consistency.
- 6
Step 6
Pour the eggnog into a large clean bowl and let it cool to room temperature.
- 7
Step 7
Add dark rum to the eggnog and stir thoroughly. Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
- 8
Step 8
Before serving, pour the eggnog into glasses, garnish with whipped cream and sprinkle with a mixture of cinnamon and nutmeg.
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