Coconut Eggnog

Eggnog can be served hot or cold. After cooking, this mixture can be chilled for 4 to 5 hours; beat well again before serving.

Serves: 12Hands-on: 15 minutesTotal: 5 hours 15 minutesDifficulty: Easy

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Serves: 12

Ingredients

  • 1 can (14 oz.) cream of coconut
  • 2 cans (14 oz.) coconut milk
  • 1 can (14 oz.) sweetened condensed milk
  • 2 cups whole milk
  • 1⁄8 tsp. salt
  • 3⁄4 cup white rum
  • 1⁄4 cup bourbon
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon

Directions

  • Combine all ingredients except rum, bourbon, vanilla, and cinnamon in 3 1⁄2-quart slow cooker. Beat well with eggbeater. Cover and cook on low for 5 hours until hot.
  • Beat again, then add rum, bourbon, vanilla. Stir well and sprinkle with cinnamon. Serve hot or cold.