Southern eggnog

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5 min


12 min


8 servings

* PLUS chilling time
Southern eggnog

© Royalty-Free/Masterfile

If you love eggnog, try our Deep South version--an irresistible combo of coconut and rum. Great for making toasts, this frothy festive recipe can easily be doubled for a large group.


  • 398-mL can coconut milk
  • 2 cups milk
  • 3 tbsp granulated sugar
  • 4 egg yolks
  • 1 tsp vanilla
  • 1/4 cup rum , preferably dark (optional)


  • . Stir coconut milk with milk and sugar in a medium-size saucepan set over medium-high heat. Bring to a boil, uncovered and stirring often, about 3 minutes. Remove from heat.
  • . In a medium-size bowl, whisk yolks with vanilla. Gradually whisk about one-quarter of hot milk mixture into yolks. Then gradually pour yolk mixture into hot milk mixture in saucepan, whisking constantly. Return saucepan to stove. Cook over low heat, stirring constantly with a wooden spoon, until eggnog is thick enough to coat the back of a spoon, from 4 to 5 minutes. Do not allow to boil.
  • Strain eggnog into a serving pitcher and stir in rum, if using. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours but preferably overnight. Just before serving, vigorously whisk mixture to break up any lumps or strain again through a sieve. Taste eggnog and, if richer than you like, add a little more milk. Pour into glasses and sprinkle with nutmeg, if using.

Nutrition (per serving)

  • Calories
  • 127,
  • Protein
  • 3.7 g,
  • Carbohydrates
  • 10.3 g,
  • Fat
  • 6.3 g,
  • Sodium
  • 51 mg.

Make ahead

Completely prepare eggnog and refrigerate, covered, up to 3 days. Then serve as above.