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Coconut
Eggnog
"Coquito"
A
national tradition in Puerto Rico, this is the holiday drink
if you want a hint of the Caribbean to enter into your winter!
Hot
Toddies : Mulled Wine, Buttered Rum, Spiced Cider, and
Other Soul-Warming Winter Drinks
Cute
host/hostess gift idea!
Combine the coconut milk and the sugar in a saucepan and scald over medium
heat.
Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture
into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture.
Stirring mixture constantly, cook over low heat until mixture reaches a temperature
of 160 degrees F (71 degrees C). The mixture should be thick enough to coat
the back of a spoon. DO NOT BOIL.
Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature.
Place plastic wrap on the surface and refrigerate until well chilled. Once
chilled serve with nutmeg sprinkled on top.
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Ingredients
4 cups coconut milk
6 tablespoons white sugar or sucanat
8 egg yolks
2 teaspoons vanilla extract
8 tablespoons dark rum
1/2 teaspoon ground nutmeg
Makes
8 servings.
Cups
for Cocoa
Cozy up to these charming hot chocolate mugs
from Rosanna Bowles. With "hot chocolate" written
seemingly of chocolate syrup across the ceramic in French,
Italian, Spanish, Portuguese and English, these mugs are
perfect for every cup of cocoa or warm drink. Set of four.
Sucanat is basically dehydrated sugar cane with little to no processing,
making it an excellent source of iron, calcium, vitamin
B6, potassium and chromium, which helps balance blood sugar.
Malitol is
a bit more expensive, but is a little less sweet than actual
sugar. What's nice about Sucanat is you can use in a 1:1
ratio wherever you'd use sugar. You can get more info about
using nutritious, natural sweetener substitutes for your
holiday baking here.
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