Coconut egg liqueur with vanilla

Preparation:

1. 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.
2. 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.
3. 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.