Doctor’s Coconut Eggnog

From the story: A Nutty Thanksgiving.

No matter how many times I serve this to guests, the response is always the same.  They take one sip and say, “Wow, this is incredible.” You won’t go back to standard eggnog after you taste this non-dairy version. The doctor’s recipe elevates your reliable holiday beverage to the level of “wow” every time, followed by, “May I have this recipe?”  So here it is.

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Doctor's Coconut Eggnog

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 2 13.5- ounce cans coconut cream
• 6 ounces vanilla almond milk
• 5 large eggs
• ¼ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla
• ⅓ cup brandy, bourbon, or rum
• 2-6 tablespoons coconut sweetener or yacon syrup to taste
• ¼ teaspoon turmeric for coloring (optional)
• 1 dash nutmeg (optional for topping)
• 1 dash cinnamon (optional for topping)

Instructions

• Separate eggs.
• Whip whites to form peaks and chill.
• Blend yolks with almond milk, coconut cream, vanilla, cinnamon, nutmeg, optional turmeric, and sweetener.
• Heat mixture until just before boiling, stirring constantly (do not let it boil).
• Let cool.
• Add brandy, bourbon or rum.
• Fold in egg whites.
• Refrigerate for minimum 2 hours.
• Serve in mugs or small glasses, garnishing with a little nutmeg and/or cinnamon (optional).