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! 

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Yield: 4 glasses

Coconut Eggnog (Rum Edition)

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

Ingredients

  • 2 large 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 heavy cream
  • 2/3 cup unsweetened coconut milk
  • 1/4 cup toasted sweetened coconut, for garnish

Instructions 

  • In your blender; crack in two eggs, cover and blend until frothy.
  • 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.
  • Remove the center disc out and slowly pour in the heavy cream and coconut milk.
  • Once combined, pour into 4 glasses, top with a little fresh grated nutmeg and top with toasted coconut.
Serving: 1glass, Calories: 281kcal, Carbohydrates: 14g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 66mg, Potassium: 84mg, Fiber: 1g, Sugar: 13g, Vitamin A: 718IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg

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