Courtesy of Thai Kitchen
Ingredients:
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6 egg yolks
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6 Tbsp. sugar
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4 cups Thai Kitchen Coconut Milk, divided
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1/2 cup brandy or rum, or to taste
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1 cup heavy cream
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Whipped cream (optional)
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Ground nutmeg
Directions:
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Mix egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
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Remove from heat. Add remaining 2 cups coconut milk; mix well.
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Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.
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