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Prep Time: 10 mins

Cook Time: 4 hours in fridge

Serves 10-12

 

Ingredients

32 ounces 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

 

Instructions

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.