Coconut egg liqueur with vanilla
An absolute highlight, and not just at Easter: our eggnog with coconut milk and vanilla is ideally suited as a present or to enjoy yourself.
Preparation
- Using a whisk, stir the coconut milk with the egg yolk and Hermesetas Granulated in a pot on medium heat until the mixture thickens slightly – while making sure that it does not become too hot (egg yolk hardens from 68 °C). As soon as the eggnog starts to thicken in the pot, add the rum and mix well.
- Fill the still-warm eggnog into a bottle and allow to cool. Store in a refrigerator. Should the eggnog start to separate when cooling, simply shake well.
- The eggnog thickens and infuses further over time – it will taste even more delicious after a few days!
Hint: The tonka bean is a wonderful and slightly cheaper alternative to vanilla.
Also perfect as a present.
Nutritional values per serving
475
kj
113
kcal
2
protein g
1.5
carbohydrates g
8.5
fat g
Ingredients for 8 servings
| 200 ml | coconut milk |
| 100 ml | rum |
| 3 tbsp | Hermesetas Granulated |
| 1 pinch | Vanilla, ground |
| 3 | Egg yolk |
