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Thai Kitchen Recipes

Coconut Eggnog

To ensure that eggs are cooked, cook eggnog mixture to 140°F to 145°F.

  • Cook Time:10 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


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)

Ground nutmeg


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.

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