Coconut Eggnogg

This Coconut Eggnogg from Atlanta-based Lara Creasy folds in coconut milk and spiced rum for a decidedly Caribbean flair.

12 egg yolks
1 1/2 cups granulated sugar
2 1/2 cups spiced rum
1 tsp. grated nutmeg
1/4 tsp. salt
2 cans coconut milk
2 cups heavy cream
Tools: stand mixer (or hand mixer and large bowl), rubber spatula, large pitcher or punch bowl and ladle
Glass: mug
Garnish: freshly grated cinnamon and nutmeg, toasted coconut shavings

In a stand mixer (or large bowl with a hand mixer), beat the egg yolks on medium for 1 minute. With the mixer running, slowly add the sugar and continue beating for 5 minutes, or until the yolks have doubled in volume and turned pale yellow. Reduce speed to low and slowly pour in the rum. Add the nutmeg and salt, then slowly pour in the coconut milk and cream. Scrape the sides of the bowl with a rubber spatula and beat again for a few seconds until all is blended. Transfer to a large pitcher or punch bowl and chill. Pour or ladle into mugs and garnish.
Makes approximately 2 quarts.

Lara Creasy for The Optimist, Atlanta