Coconut Rum Eggnog
Prep Time:
10 min.
Cook Time:
4 hrs in Fridge
Serves:
10-12
Ingredients:
- 1 quart (32 oz.) Cass-Clay® Eggnog
- ½ cup cream of coconut
- 1 cup coconut cream
- ¾ cup white or spiced Puerto Rican rum
- fresh grated nutmeg, shredded coconut, and cinnamon sugar to serve
How To:
- Blend all ingredients in a blender until smooth. Refrigerate for 4 hours or overnight to chill and thicken. Rim the glass with shredded coconut or cinnamon sugar and serve with fresh grated nutmeg.
TIP: Make this large batch drink ahead of your holiday gatherings for an easy party drink!
TIP: Coco Lopez is a common brand of cream of coconut and is found in liquor stores or the mixers section of many grocery stores.
