
PREP: 10 mins
COOK: 4 hours in fridge
SERVES: 10-12
Coconut Rum Eggnog
SHARE THIS:Ingredients
32 ounces (1 quart) Oakhurst 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
Preparation
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.