Coconut pineapple eggnog with toasted Marshmallow and Bourbon | Club House for Chefs
Coconut pineapple eggnog with toasted Marshmallow and Bourbon
Ingredients
- Serves 4
- 1 can Thai Kitchen Coconut Milk
- 1 cup Premium Pineapple juice
- 1/4 tsps Club House ® Allspice, Ground
- 1/2 tsps Club House ® Red Pepper, Crushed
- 1/4 tsps
- 1/8 tsps Salt
- 1/4 cup Jim Beam Bourbon
- 5 Each marshmallow toasted
- Toasted coconut, Toasted mini marshmallows to garnish
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