Puerto Rican Eggnog (non alcoholic)
Coquito… Cuban eggnog. Rich, decadent and delish! What more is there to say? Enjoy but don’t over indulge as it packs quite a caloric punch.
Ingredients
- 1 can full fat coconut milk
- 3/4 cup SweetEs fusion sweet
- 1/4 tsp mineral salt
- 1/4 tsp glucomannan
- 4 egg yolks
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp butter extract
- 1 tsp rum extract
- 3 cans lite coconut milk no sugar added
Instructions
- Place full fat coconut milk and sweetener in saucepan over medium heat. Whisk to combine.
- Bring to a gentle boil, sprinkle salt and gluccie into mix and whisk briskly to combine. Let “cook” about 2-3 minutes.
- Pour hot contents into heat proof blender, start on soup mode, then add in egg yolks, plus all extracts with blender running. Run for 1 minute. **
- Pour contents back into saucepan over medium heat, add in balance if “milk”, whisk and cook for 2 minutes.
- Alternately, you can place your yolks in mug, then temper by adding 1 tsp of hot mixture and mixing briskly after each addition. Repeat this action 5 times, then add tempered eggs to your saucepan, whisking briskly to keep eggs from scrambling.
Notes
Notes: you can make this alcoholic by adding rum, but know you’re really packing in and on those calories!!!
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