To ensure that eggs are cooked, cook eggnog mixture to 140°F to 145°F.
6 egg yolks
6 tbsp sugar
4 cups Thai Kitchen® Coconut Milk, divided
1/2 cup (125 mL) brandy or rum, or to taste
1 cup (250 mL) heavy cream
Whipped cream (optional)
MIX egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, 60°C to 63°C stirring constantly. The mixture will thicken and coat the back of a spoon.
REMOVE from heat. Add remaining 2 cups coconut milk; mix well.
REFRIGERATE until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.