Cocktail Hour: Coconut Eggnog

One last gasp before Christmas, an easy lighter version of eggnog, made with light coconut milk instead of milk.  I say lighter, cause this version is still full of egg yolks, but I really liked what the coconut milk brought to the party - instant flavoring and a great combo with the dark rum.  This came together quickly and could be a real wow if you are still looking for a wow to serve guests during the holiday.  It also is the perfect treat for just you, even a treat you could indulge in after Christmas, especially as, at least for me here in Boston, a long winter stretches out before you.  For those of you that celebrate Christmas, I hope you have a wonderful holiday.  For those of you that don't, I hope you have restful day off and some delicious Chinese food!

Coconut Eggnog, from December 2012 Martha Stewart Living Magazine
Ingredients (for 6 servings)
2 14 ounce cans light coconut milk
6 egg yolks
1/2 cup of sugar
2 teaspoons vanilla extract
8 ounces spiced rum (I just used dark rum)
Ice
1/3 cup toasted large unsweetened coconut flakes
nutmeg

Directions:

1. Pour the two cans of coconut milk into a medium saucepan and heat over medium until simmering.
2. Meanwhile, in a medium bowl combine the egg yolks, sugar and vanilla and whisk vigorously until incorporated and light pale color.
3. When the coconut milk is simmering, pour half slowly into egg yolk mixture and whisk to combine.
4. Pour this egg mixture back into the coconut milk on the stove and continue to cook over medium heat, stirring often, until thickened.
5. Cook only till the mixture just coats the back of a wooden spoon, not until it is a custard like consistency.
6. Pour the eggnog through a mesh sieve into a bowl.  
7. Stir in the rum.
8. Cover and refrigerate until cool, at least three hours.
9. Pour into a pitcher with ice, serve in glasses and garnish with nutmeg and toasted coconut.