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Coconut Milk Eggnog

Scott Phillips

Yield: Makes about 3 cups

Servings: 4

Rich coconut milk stands in for the usual milk and cream in this dairy-free nog, lending a mild tropical note to the familiar flavor profile.


  • 2 large Safest Choice™ pasteurized eggs, separated
  • 1/4 cup dark brown sugar
  • 1 13.5-oz. can coconut milk (full fat)
  • 1/4 cup dark rum
  • 2 Tbs. bourbon
  • 1-1/2 tsp. pure vanilla extract
  • 3/4 tsp. freshly grated nutmeg, plus extra for garnish
  • Pinch ground cloves
  • Pinch kosher salt


  • Beat the egg yolks and brown sugar in a medium bowl with a hand-held electric mixer until pale brown, about 1 minute. Whisk in the coconut milk, rum, bourbon, vanilla, nutmeg, and cloves until combined. Refrigerate, covered, for at least 4 hours or overnight. Refrigerate the egg whites separately in a medium bowl.
  • Before serving, whip the egg whites and salt to stiff peaks with a hand-held electric mixer, about 8 minutes. Fold the whipped whites into the chilled yolk mixture. Serve immediately with freshly grated nutmeg on top, or chill for up to 1 hour. If making ahead, whisk until smooth before serving.


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