I also dub this recipe “Christmas Protein Shake” and “Christmas flavored coffee creamer”.
- 3 cans (13.6 oz) coconut milk
- 1 T vanilla extract
- lots and lots of nutmeg–about 1/4 of a ‘nut’, freshly grated
- 1/4 t ground cloves
- 3 egg yolks
- 1/4 – 1/3 c sugar
- cheap Brandy (optional)*
In a large saucepan, heat the coconut milk over medium heat and add the vanilla extract.
In a mixer, add the egg yolks and whisk with the sugar and until they’re pale and fluffy. Remove the bowl from the mixer and bring it the near the stove with a whisk. If you don’t have a mixer, just do it the old-fashioned way… ELBOW GREASE, baby!
Pour just a bit of the warm coconut milk into the whipped yolks (which are still in the mixer bowl) and whisk together. Now, put the coconut milk back over the heat and then add the egg yolks/coconut milk mixture from the mixer bowl. This is what is called ‘tempering’ the egg. Its purpose is to make sure the egg doesn’t turn into ‘chunkies’ when it’s added to a hot liquid. Whisk everything together and turn the heat up to medium-high. Whisk the mixture every minute or so for about 5 minutes, until everything has thickened. DO NOT let this mixture come to a boil or you will have created Scrambled Egg Nog. Stir in the brandy, if using.
Serve hot or cold, topped with some fresh grated nutmeg.
*Brandy is a product of the wine making process. I highly recommend using Brandy in this recipe. Just a few tablespoons makes a big difference in flavor without any added alcohol-iness. Of course, if you’re looking for alcohol-iness, add as much as you want.