Low-Fat Coconut Egg Nog
Introduction
This coconut eggnog is a national Christmas tradition in Puerto Rico.
Ingredients
4 cups skim milk or soy milk
1-2 tsp coconut extract
6 tablespoons sugar
1 cup egg substitute
2 teaspoons vanilla extract
8 tablespoons dark rum
1/2 teaspoon ground nutmeg
1-2 tsp coconut extract
6 tablespoons sugar
1 cup egg substitute
2 teaspoons vanilla extract
8 tablespoons dark rum
1/2 teaspoon ground nutmeg
Directions
1. Combine the coconut extract, milk and the sugar in a saucepan and warm over medium heat.
2. Beat the egg yolks with the vanilla. Beat in 1/2 cup of the milk mixture into the egg yolks. Then whisk all the egg mixture into the milk 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.
3. 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.
Makes 12 (1/2 cup) servings.
2. Beat the egg yolks with the vanilla. Beat in 1/2 cup of the milk mixture into the egg yolks. Then whisk all the egg mixture into the milk 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.
3. 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.
Makes 12 (1/2 cup) servings.
Number of Servings: 12