Coconut Milk Eggnog & Double Cream Eggnog

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Plan Z Phase: This is a Z3 (ZReboot) recipe. I tinkered with several eggnog recipes to come up with two that you can make for your holiday. The first one is a coconut milk version. This one is lighter in texture so if you family doesn’t like the thick taste of eggnog this will be their preferred version.

The second one is a double cream version. Very rich and just wonderful.

Either can be made with brandy or rum. Rum is more of the tradition but the brandy in the coconut milk eggnog lends a lighter zip to the drink.

In both cases I am suggesting “Eggnog Cordials” or “Eggnog Shots.” Eggnog cordials would be served in a cordial glass so it’s a smaller portion than the tradition of serving it in a mug. The shot would be even smaller. We all know it’s not the fat that makes us fat but you can over do your portions and if you are serving this with a dessert it’s probably just as well to back off and not have too much. Besides these are so good you don’t need much to get the satisfaction. It’s all about not feeling left out of the party and still be low carb. This does the trick.

Servings: From 6 to 12 servings (see notes above)

Ingredients:

For the Coconut Milk Eggnog

  • 2 cups of coconut milk
  • ½ tsp of nutmeg
  • 1 tsp of organic vanilla
  • 6 egg yolks
  • 6 tsp of Truvia
  • 1-1/2 cups of brandy
  • 1 cup of whipping cream
  • Pumpkin pie spice for garnish

Instructions:

In a medium sauce pan add the coconut milk, nutmeg and vanilla. Heat on a very low setting for 5 minutes; just to get it warm. Then slowly bring it up to a mild boil

While that’s heating you can deal with the egg yolks and Truvia. Put them in a mixer. Whisk on high until fluffy.  3 – 5 minutes. The mixture will become a frothy, smooth and lemony color. With the mixer running VERY SLOWLY begin to drizzle the coconut milk mixture into the eggs. Keep it SLOW or the eggs will scramble and you’ll have a mess. Keeping adding the mixture until it’s all incorporated.

Then take the mixture out of the mixer bowl and put it back into the sauce pan. Cook over medium heat CONSTANTLY STIRRING for 3 minutes. This is a critical part of the process. The mixture will thicken. In the coconut version it will not thicken as much as in the whipping cream version. DO NOT BOIL it.

Turn off and IMMEDIATELY strain it into another bowl to cool. Do not leave it in the sauce pan. I made that mistake once and if you do it will continue to cook leaving a coating on the bottom of the pan that you don’t want. The milk solids will separate out and curdle in the bottom of the pan.  YUK.

When the mixture is cool, stir in the brandy. Cool in the refrigerator and serve with a sprinkling of pumpkin pie spice or nutmeg. The eggnog will keep in the refrigerator for a few days.

Double Cream Eggnog

Servings: 6 to 12 servings (see notes above)

Ingredients:

  • 2 cups of whipping cream
  • 1 tsp of nutmeg
  • 2 tsp of organic vanilla
  • 6 egg yolks
  • 6 tsp of Truvia
  • 1.5 cups of golden rum
  • Pumpkin pie spice for garnish

Instructions:

In a medium sauce pan add the whipping cream, nutmeg and vanilla. Heat on a very low setting for 5 minutes; just to get it warm. Then slowly bring it up to a mild boil.

While that’s heating you can deal with the egg yolks and Truvia. Put them in a mixer. Whisk on high until fluffy.  3 – 5 minutes. The mixture will become a frothy, smooth and lemony color. With the mixer running VERY SLOWLY begin to drizzle the cream mixture into the eggs. Keep it SLOW or the eggs will scramble and you’ll have a mess. Keeping adding the mixture until it’s all incorporated.

Then take the mixture out of the mixer bowl and put it back into the sauce pan. Cook over medium heat CONSTANTLY STIRRING for 3 minutes. This is a critical part of the process.  The mixture will thicken. DO NOT BOIL it.

Turn off and IMMEDIATELY strain it into another bowl to cool. Do not leave it in the sauce pan. I made that mistake once and if you do it will continue to cook leaving a coating on the bottom of the pan that you don’t want.  The milk solids will separate out and curdle in the bottom of the pan.  YUK.

When the mixture is cool, stir in the brandy.  Cool in the refrigerator and serve with a sprinkling of pumpkin pie spice or nutmeg. The eggnog will keep in the refrigerator for a few days.  It tastes even better on day 2 so you might want to think ahead and make it the day before serving.

Enjoy!

Cheers,