One Batch-At-A-Time Eggnog

Many, many years ago when I worked in the fashion industry in NYC, a co-worker’s mother who was from the West Indies passed this recipe along to me. I’ve kept it to myself for many years, but it is so delicious that I’ve decided to share it with our Tips fans.  It’s great as a bottled gift, as many of my friends and family have benefitted over the years.

Size: A pitcher full

1 1/2 cup dark rum (Meyers)
2 1/2 cup eggnog (I prefer type in glass bottles... but any works)
1 cup Half and Half
1/2 can of Coco Lopez Cream of Coconut (stirred to blend)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
Toasted chopped sweetened coconut (optional garnish around glasses)


In a blender, blend all ingredients to mix and then whip for approximately one minute. Pour into glass bottles. Add 1 cinnamon stick and refrigerate. The longer it is refrigerated, the better it tastes. Make certain to shake well before serving.

Optional: Lightly dampen rim of glasses with a bit of water and then dip into chopped toasted coconut

* “Add more ingredients to your taste, but don’t leave any out. Tasting each batch as you make it is the best part of this simple eggnog.” -Chris’s Mom

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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