Photo: Thomas J. Story; Styling: Dan Becker
YieldsServes 12
AuthorElaine Johnson,
Time: 20 minutes, plus 4 hours to steep and chill.

How to Make It

Step 1
1

Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.

Step 2
2

Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.

Step 3
3

Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.

Ingredients

 1 pt. half-and-half
 4 cinnamon sticks (3 1/2 in. long)
 1 teaspoon whole cloves
 5 large egg yolks
 1 can (14 oz.) sweetened condensed milk
 1 can (14 oz.) coconut milk
 1 1/4 cups light or dark rum (optional)
  Ground cinnamon

Directions

Step 1
1

Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.

Step 2
2

Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.

Step 3
3

Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.

Coconut Eggnog