Coconut Egg Nog

There is nothing I don't like about egg nog. It's rich, it's creamy, fluffy, and frothy. It is, for me, the pinnacle of wintertime tippling. But for my dairy-eschewing husband? Not so much.

A couple of weeks ago, which was right when the weather started to turn, I was trying out this Butterscotch Scotch Egg Nog for my column in the Times and I felt a little sorry for Daniel, who was sipping nothing but decidedly unfestive tea. So I concocted this dairy-free nog for him using unsweetened coconut milk, which is my favorite dairy replacer.

It tastes like a version of a Coquito (a Puerto Rican nog that uses Coco Lopez) only much less sweet. And nearly as fluffy, frothy, and festive as a traditional nog - only better because this one I can share.

Coconut Eggnog

Serves 2, but can be scaled up or down

2 large eggs

3/4 cup unsweetened coconut milk

1 tablespoon sugar, or to taste

1 shot rum or Bourbon

1 shot brandy

Freshly grated nutmeg, for garnish

Place the eggs, coconut milk, sugar, rum or Bourbon, and brandy in a blender and puree until smooth. Serve garnished with lots of nutmeg and with an ice cube, if you like your nog a little chilly.

Variation: 

For a foamier, fuller bodied nog, separate the eggs. Blend the yolks with the rest of the ingredients. Whip the whites with a few tablespoons sugar  until soft peaks form and fold into the nog. Serve with nutmeg and a spoon.

Comments

[Brian @ A Thought For Food]

Coming from a Jewish household, I never grew up with egg nog. But this... this I think I'll have to try.

[caroline mili artiss]

Thanks for this delicious post! I am a fellow foodie / chef and love your work! I've posted this out on my Facebook page! All the best x

[CookiePie]

What a fabulous idea!

[UGG Outlet]

One word frees us of all the weight and pain in life. That word is love.

[Sara Owen]

Hi there! Loved your video on the Christmas cookies on the NYTimes... so fun, especially how you painted on the frosting. Wouldn't have thought of that. I was wondering if you wouldn't mind sharing that gingerbread recipe you used to make the cookies with? Unfortunately, I don't have a good gingerbread recipe and I'm looking for one. Thanks, and happy holidays!!

[Farmgirl Susan]

This sounds wonderful! And I think I just happen to have a neglected can of unsweetened coconut milk sulking somewhere in the pantry - only because I've never been able to remember what I bought it for in the first place. ;)

P.S. I LOVE your pesto video on amazon. And your thyme roasted chicken with the croutons is AWESOME. I *ahem* may have eaten most of the croutons, including a few the next morning reheated for breakfast. YUM. Your whole book is fabulous, but you had me at that recipe - and the fried pie story.

[Nancy Gershman]

Melissa, [Apologies: I am writing to you via the Comments area because I did not find your email].

Re: “A Good Appetite”

I recently came across your Cinnamon Roasted Potatoes recipe that calls for a cinnamon stick “broken into pieces.” It struck me that the broken pieces could very well be a natural occurrence that happens to perfectly good cinnamon sticks in one's spice drawer. So here's where I'm going with this.

My partner and I founded ExpendableEdibles.com because throwing out perfectly good food to us feels immoral and even un-creative. So like ethnographic researchers, we've been lovingly compiling a community cookbook of gourmet rescues in six categories: Negligible Quantities; Stems, Skins & Stalks; Past Peak; Once Cooked; Nearly Expired; and Ill-Fated Creations.

See: Bill Daley’s write up about Expendable Edibles in The Chicago Tribune

So, in the spirit of community, we’d love for you to share this recipe – which looks like it could be using an Ill-Fated Creation - with our readers and consider writing an intro to your recipe, introducing it as a creative way to use broken cinnamon sticks when you also have a motherlode of Yukon gold potatoes! We could use the bio from your blog as your byline and I’d send the draft back to you, of course, for your final approval.

It will be great to hear from you,

Nancy and Marlene

Nancy Gershman and Marlene Samuels
EXPENDABLE EDIBLES
Gourmet rescues for the un-spoiled
Phone: 773.255.4677
nancy@expendableedibles.com
www.expendableedibles.com
Facebook/ExpendableEdibles
Twitter/ExpendableEdibl

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Mmm..it is great, like it.

[Truly Smitten]

Hi Melissa!

I'm new to your blog and discovered you when my husband played your "how to cook a prime rib roast" video on the New York Times website! And I'm so glad to have discovered it! Will be back for more =D

- sarah / Truly Smitten