Cooking Instructions
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Step 1
Combine
Coconut Milk (2 cans)
,
Evaporated Milk (1 can)
and
Sweetened Condensed Milk (1 can)
in large saucepan set over medium heat; bring to a simmer.
Step 2
Meanwhile, beat
Egg Yolks (8)
with electric mixer until thick and pale yellow. Gradually whisk in half the hot milk mixture into egg yolk mixture. Pour into saucepan. Reduce heat to medium-low. Cook, stirring constantly with wooden spoon or spatula, for 5 to 8 minutes or until mixture thickens and coats back of spoon.
Step 3
Remove from heat. Strain through fine-meshed sieve and cool completely. Stir in
Dark Rum (160 mL)
,
Brandy (80 mL)
and
Vanilla Extract (5 mL)
. Cover and chill in refrigerator for at least 6 to 8 hours and up to 3 to 5 days.
Step 4
To make whipped coconut cream, beat hardened
Cream of Coconut (1 can)
,
Heavy Cream (240 mL)
,
Powdered Confectioners Sugar (25 g)
and
Vanilla Extract (1 mL)
in chilled mixing bowl with electric mixer on high speed for 2 to 3 minutes or until creamy, light and fluffy. Chill until ready to use.
Step 5
Fold whipped coconut cream into eggnog and divide into 6 glasses. Garnish each with pinch of
Ground Nutmeg (to taste)
.
Step 6
Optional: If rimming glass, place
Agave Syrup (15 mL)
into shallow dish and crushed
Maria Cookies (50 g)
in another dish. Wet rims of glasses with agave mixture and then dip in cookies. Let stand for 10 minutes.
