Coconut Rum Eggnog

Prep Time 10 mins
Cook Time 4 hours in fridge
Serves 10-12

Ingredients

32 ounces (1 quart) Jilbert eggnog

½ cup cream of coconut

1 cup coconut cream

¾ cup white or spiced Puerto Rican rum

fresh grated nutmeg, shredded coconut, and cinnamon sugar to serve

How to

Blend all ingredients in a blender until smooth. Refrigerate for 4 hours or overnight to chill and thicken. Rim the glass with shredded coconut or cinnamon sugar and serve with fresh grated nutmeg.

 

TIP: Make this large batch drink ahead of your holiday gatherings for an easy party drink!

TIP: Coco Lopez is a common brand of cream of coconut and is found in liquor stores or the mixers section of many grocery stores.