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Coconut Eggnog


Thai Kitchen Coconut Eggnog


  • 6 egg yolks
  • 6 Tbsp. sugar
  • 4 cups Thai Kitchen Coconut Milk, divided
  • 1/2 cup brandy or rum, or to taste
  • 1 cup heavy cream
  • Whipped cream (optional)
  • Ground nutmeg


  1. 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.
  2. Remove from heat. Add remaining 2 cups coconut milk; mix well.
  3. 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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