Christmas Eggnog Island-Style

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From US Virgin Islands 2013 Calendar with recipes by Angela Spenceley, author of A Taste of the Caribbean

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  • 8

Ingredients

  • 6 6 6 eggs*
  • 6 6 6 eggs*
  • 6 6 6 eggs*
  • 1 15-oz 1 15-oz unsweetened coconut milk
  • 1 15-oz 1 15-oz unsweetened coconut milk
  • 1 15-oz 1 15-oz unsweetened coconut milk
  • 1 14-oz 1 14-oz condensed milk
  • 1 14-oz 1 14-oz condensed milk
  • 1 14-oz 1 14-oz condensed milk
  • 1 14-oz 1 14-oz 14-oz can sweetened condensed milk
  • 1 14-oz 1 14-oz 14-oz can sweetened condensed milk
  • 1 14-oz 1 14-oz 14-oz can sweetened condensed milk
  • 2 2 2 cups whole milk
  • 2 2 2 cups whole milk
  • 2 2 2 cups whole milk
  • 3/4 3/4 3/4 cup rum
  • 3/4 3/4 3/4 cup rum
  • 3/4 3/4 3/4 cup rum
  • 1 1 1 Tbsp Rose's lime-juice (lime syrup)
  • 1 1 1 Tbsp Rose's lime-juice (lime syrup)
  • 1 1 1 Tbsp Rose's lime-juice (lime syrup)
  • 1 1 1 tsp fresh lime zest
  • 1 1 1 tsp fresh lime zest
  • 1 1 1 tsp fresh lime zest
  • 1 1 1 tsp vanilla extract
  • 1 1 1 tsp vanilla extract
  • 1 1 1 tsp vanilla extract
  • 1/2 1/2 1/2 tsp cinnamon
  • 1/2 1/2 1/2 tsp cinnamon
  • 1/2 1/2 1/2 tsp cinnamon
  • Fresh grated nutmeg
  • Fresh grated nutmeg
  • Fresh grated nutmeg
  • can can use an egg substitute
  • can can use an egg substitute
  • can can use an egg substitute

Preparation

Step 1

Combine all ingredients in blender except nutmeg. For thinner eggnog, add extra milk. Pour into tall glasses, garnish with nutmeg. Chill for three hours before serving.

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