1 ea. 3 to 4-inch stick of Ceylon cinnamon or canela
1/2 t. nutmeg, grated
1/4 t. baking soda
1/2 c. sugar
6 ea. egg yolks, large
1/4 c. Avocados From Mexico, mashed
1/2 c. coconut rum (or coconut tequila), or more to taste
Combine the milk, whole cloves, cinnamon, grated nutmeg, vanilla extract and baking soda in a medium saucepan and bring to a simmer over medium heat.
Once it starts simmering around the edges, reduce the heat to the lowest possible setting and simmer for 15 minutes.
Remove from the heat and using a strainer or fine mesh, strain it onto a medium bowl. Wash and rinse the saucepan.
In a small bowl, beat the egg yolks with the sugar until the mixture has thickened and its color has changed from a bright to a pale yellow, about a minute.
Very slowly pour the egg yolk mix into the coconut milk mix, as you quickly combine it into the milk using a whisk or fork. Return the mixture to the rinsed sauce pan and heat over low heat, stirring with a spatula occasionally, until it is creamy and has thickened so as to lightly coat the back of a wooden spoon. It will take about 12 to 15 minutes.
Remove from the heat. Let it cool slightly, pour into the jar of a blender along with the mashed avocado and coconut rum and puree until completely smooth. Serve warm or store in a bottle or container in the refrigerator.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Coconut Avo Eggnog
Amount Per Serving 6
Calories 470 Calories from Fat 0
% Daily Value*
Total Fat 35g 44%
Saturated Fat 27g 136%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 185mg 61%
Sodium 80mg 3%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Total Sugars 20g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.92mg 0.92%
Calcium 43mg 4%
Iron 2mg 15%
Potassium 380mg 8%
* Percent Daily Values are based on a 2000 calorie diet.
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