This blend of coconut and almond milks accompanied by cinnamon, cloves, and nutmeg with loads of rum is such a delightful drink, reminiscent of eggnog but much lighter will sure to be a knockout at your next holiday party!
Ingredients
- unsweetened coconut milk: 4 cups
- unsweetened almond milk: 4 cups
- cream of coconut: 2 cans (15 ounce cans)
- Puerto Rican white rum: 2 cups (to taste)
- eggs: 8 piece
- turbinado sugar: 1 cup
- honey: 1 cup
- vanilla extract: 2 Tbsp
- ground cinnamon: 2 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.5 tsp
Metric Conversion
Stages of cooking
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Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
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Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.
