Coconut Nog Recipe

Coconut Nog Recipe
Staff Writer
Coconut Nog
Maryse Chevriere
Coconut Nog

A tropical variation of the classic holiday drink that is perfect for sipping all winter long. Mark Comer, the bartender at New Leaf Restaurant & Bar in New York, uses an orange and cinnamon-infused spiced rum for an added layer of flavor; the blend of coconut milk and coconut cream will transport you to the Caribbean, where you will be dreaming of lying on a chaise, under the palm trees. — Allison Beck

Ingredients

For the base:

  • 4 pasteurized egg yolks (about 4 ounces)
  • 2 cans coconut milk
  • 2 cans coconut cream
  • 2 cans condensed milk
  • 32 ounces milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

For the drink:

  • Ground allspice, for rim
  • Sugar in the Raw, or another raw cane sugar, for rim
  • Orange slice, for rim
  • Orange and cinnamon-spice infused rum
  • Ice, for shaking
  • Twist of orange, for garnish
  • Freshly grated nutmeg, for garnish

Directions

For the base:

Combine all ingredients together in a large bowl or pitcher. Mix well and strain into a container. Refrigerate.

For the drink:

Mix together 1 part allspice to 4 parts sugar to create a mixture for rimming the glass. Rub a 8-ounce martini glass with orange and dip in sugar; set aside.

In a shaker filled with ice, add 1 part rum to 4 parts coconut base and shake well. Strain into glass and serve.

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.