Spiked coconut Eggnog is a creamy and dreamy eggnog. It takes all of 5 minutes to make! Spiked with dark rum, this is the perfect drink to sip by the fire.

It’s Friday and I’m still a little under the weather.

But hey, on the bright side… the other day I got to sip on some spiked coconut eggnog at 11 in the morning. That was fun.

Spiked Coconut Eggnog l SimplyScratch.com

Sometimes I can’t believe I get to do this full-time, in my jammies. Anywho, this was my first go at homemade nog. The whole raw egg thing can be a little scurrrry, but I trust my farm eggs so I got over it. Plus the rum totally kills any bacteria right?

Spiked Coconut Eggnog l SimplyScratch.com

I decided to put a twist on your traditional eggnog. First these aren’t warm… I think that if you wanted to make a custard base and go through that you could serve these warm. I’m in no way a nog-spert {ha! I just made that up} so don’t quote me. But I was thinking a chilled glass of coconutty-rum-y nog would be a splendid. Don’t ya think? For all my dairy free folks, I can’t see why you couldn’t sub coconut milk for the heavy cream. :9

Now let’s drink up.

Spiked Coconut Eggnog l SimplyScratch.com

Start by emptying a can of unsweetened coconut milk into a 2 cup liquid measuring cup. In the can the coconut “solids” tend to float to the top while the liquids settle to the bottom. So I always have to give it a good stirring beforehand. I then would stick the coconut in the fridge for one hour to chill it. Who wants a leuk-warm cocktail? nobody!

Spiked Coconut Eggnog l SimplyScratch.com

In your blender, carefully crack in two eggs, look out for any shells. Ps. this blender was given to me for a baby shower gift 12 years ago so I could make homemade baby food. It’s on its last leg… and I’m hoping for a Blendtec for Christmas. I need an upgrade!

Spiked Coconut Eggnog l SimplyScratch.com

Next, secure the lid to the blender and let it rip until the eggs are frothy.

Spiked Coconut Eggnog l SimplyScratch.com

Then add in three tablespoons of sugar…

Spiked Coconut Eggnog l SimplyScratch.com

Then 1/4 teaspoon of real vanilla extract…

Spiked Coconut Eggnog l SimplyScratch.com

And then 1/8 teaspoon of freshly grated nutmeg…

Spiked Coconut Eggnog l SimplyScratch.com

And add in 2 to 3 fluid ounces of rum. Mmmmm Mmmm!

Spiked Coconut Eggnog l SimplyScratch.com

With the blender on, slowly pour in 2/3 cup of heavy cream. We’re talking lusciousness here!!

Spiked Coconut Eggnog l SimplyScratch.com

And then pour in 2/3 cup of the stirred coconut milk.

Spiked Coconut Eggnog l SimplyScratch.com

Action shot!

Spiked Coconut Eggnog l SimplyScratch.com

Bubbles are a good sign that it’s mixed properly.

Spiked Coconut Eggnog l SimplyScratch.com

Pour into fancy or non-fancy glasses.

Spiked Coconut Eggnog l SimplyScratch.com

Sprinkle with a little bit more freshly grated nutmeg and if you want… toasted coconut. Here’s a post where I show you how to toast your coconut.

Spiked Coconut Eggnog l SimplyScratch.com

This spiked coconut eggnog is really good… and not egg-y at all. I was really tempted to drink all 4… but I only drank three. Okaaay two.

Enjoy! And if you give this Spiked Coconut Eggnog recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spiked Coconut Eggnog l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Coconut Eggnog (Rum Edition)
Yield: 4 glasses of nog

Coconut Eggnog (Rum Edition)

Creamy and dreamy coconut eggnog and it takes all of 5 minutes to make!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 whole eggs
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 ounces chilled dark rum
  • 1/8 teaspoon freshly grated nutmeg, plus more for garnishing
  • 2/3 cup cold heavy cream
  • 2/3 cup cold unsweetened coconut milk
  • 1/4 cup toasted sweetened coconut, for garnish

Instructions

  1. In your blender; crack in two eggs, cover and blend until frothy.
  2. To the eggs, add the three tablespoons of sugar, 1/4 teaspoon vanilla extract, 1/4 teaspoon freshly grated nutmeg and two to three ounces of your favorite dark rum and blend.
  3. Remove the center disc out and slowly pour in the heavy cream and coconut milk.
  4. Once combined, pour into 4 glasses, top with a little fresh grated nutmeg and top with toasted coconut.

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