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Coconut Nog Recipe

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


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


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.