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Coconut Cream Egg Nog

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Coconut Cream Eggnog

Prep: 15 min.
Chill: 1 hr.
Serves: 10 

2,13.5-oz. cans coconut milk
14-oz. can sweetened condensed milk
1 cup spiced rum (we used Captain Morgan)
½ cup water
1 tsp. Big Y pure vanilla extract
1 tsp. Big Y ground cinnamon, plus more for dusting
½ tsp. ground nutmeg
¼ tsp. ground cloves
pinch salt
10 star anise
10 cinnamon sticks

In a blender, combine coconut milk, condensed milk, rum, water, extract, cinnamon, nutmeg, cloves and salt; blend until well combined. Transfer to a bowl, cover and refrigerate for at least 1 hour.

Serve dusted with ground cinnamon and garnish with star anise and cinnamon sticks.

 

Big Y Dig In Magazine Cocktails Coconut Cream Egg Nog Dig In - The Big Y Magazine Egg Nog Holiday cocktails
November 2, 2020 Table & Vine

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Yuengling Hershey Chocolate Bread Pudding → ← Cinnamon Cream Martini

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