Servings: 5 cocktails (or mocktails)
Calories: 755kcal
Equipment
- 1 Double boiler
- Whisk
- food thermometer
- 1 blender
Ingredients
- 3 cups water
- 2 egg yolks
- 12 oz evaporated milk 1 can
- 14 oz sweetened condensed milk 1 can
- 14 oz cream of coconut
- ½ cup water
- ¼ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- 1 tablespoon vanilla extract
- ½ cup rum optional
Instructions
- Start by placing a double boiler on the stovetop over medium-high heat and pour 3 cups of water into the bottom pot.
- In the top pot, whisk together the egg yolks and evaporated milk until the mixture thickens.
- Then heat until it reaches 160 degrees F (about 6 minutes). Use a thermometer to check the temperature.
- Turn off the stovetop and pour the mixture into a blender.
- Add the remaining ingredients to the blender: sweetened condensed milk, cream of coconut, the remaining water, nutmeg, cinnamon, vanilla extract, and optional rum, and pulse until smooth and silky.
- Transfer the prepared eggnog to an airtight container and let it chill in the fridge for at least 4 hours so the flavors can settle into that signature soul food richness.
- Serve over ice, sprinkle a little cinnamon (or add a cinnamon stick for flair), and enjoy!
Video
Nutrition
Calories: 755kcal | Carbohydrates: 106g | Protein: 17g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 140mg | Sodium: 238mg | Potassium: 594mg | Fiber: 3g | Sugar: 103g | Vitamin A: 479IU | Vitamin C: 3mg | Calcium: 424mg | Iron: 1mg
❤️ Why trust this recipe?
Created + tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that don’t sacrifice flavor or legacy. No AI-generated instructions — measurements, timing, and techniques are written, cooked, and verified by Shaunda. Make-it-your-way guidance included, so you can cook confidently with the tools you have.
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