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Doctor's Coconut Eggnog

Course Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 10 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).