Recipe

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:

  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.
General information
Ready in:
15 minutes
Calories p.P.:
113
Product:
Portions:
8
Ingredients
Coconut milk
200 ml
Rum
100 ml
Hermesetas Granulated
3 tbsp
Vanilla, ground
1 pinch
Egg yolk
3
Nutritional information
Recipe:
Portion:
kJ
3797
475
kcal
904
113
Protein g
14.5
2
Carbohydrates g
11.5
1.5
Fat g
66.5
8.5