Coconut Cream Eggnog | Thai Kitchen
Re-create a holiday favourite any time of year, with a coconut twist! Mix Thai Kitchen Coconut Cream with Club House Pure Vanilla Extract. The result is a creamy, rich, just-sweet-enough beverage for...
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 6 egg yolks
- 6 tbsps (90 ml) sugar
- 3 cans (400 mL each) Thai Kitchen® Coconut Cream divided
- 1/4 cup (60 ml) brandy or rum (if desired, to taste)
- 1/2 tsp (2 ml) Club House® pure vanilla extract
- Club House® nutmeg ground
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