Coconut Cream Honey Eggnog

Directions

Place the honey, three milks, cinnamon and yolks in a blender and blend. Next, pour the mixture into a medium-sized saucepan and cook over low-medium heat for about 5 minutes. Add the rum and cook for another 5 minutes. Remove from the heat and strain to eliminate any solid residue. Store the eggnog in the refrigerator for 5 to 8 hours before serving.

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Ingredients

• 3 tbsp. - honey

• 1 cup - coconut milk

• ½ cup - condensed milk

• 1 cup - evaporated milk

• 2 - egg yolks

• 2 tsp. - cinnamon, ground

• 1 cup - rum, (optional)

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