Tres Leches Eggnog Recipe
Introduction
Tres Leches Eggnog is a festive twist on the classic holiday beverage, blending rich coconut flavors with creamy milk and warming spirits. This smooth, indulgent drink is perfect for celebrations, offering a tropical touch to the traditional eggnog.
Ingredients
- 2 cans Coconut Milk
- 1 can Evaporated Milk
- 1 can Sweetened Condensed Milk
- 8 Eggs
- 2/3 cup Dark Rum
- 1/3 cup Brandy
- 1 1/4 teaspoons Vanilla Extract
- 1 can Cream of Coconut
- 1 cup Heavy Cream
- 1/4 cup Powdered Confectioners Sugar
- Ground Nutmeg to taste
- 1 tablespoon Agave Syrup
- 1/2 cup Maria Cookie (crushed)
Instructions
- Step 1: In a large saucepan over medium heat, combine the coconut milk, evaporated milk, and sweetened condensed milk. Bring the mixture to a simmer.
- Step 2: Separate the eggs. Beat the egg yolks with an electric mixer until thick and pale yellow. Gradually whisk in half of the hot milk mixture into the yolks. Pour this mixture back into the saucepan.
- Step 3: Reduce heat to medium-low and cook, stirring constantly with a wooden spoon or spatula, for 5 to 8 minutes until the mixture thickens and coats the back of the spoon.
- Step 4: Remove from heat and strain through a fine-meshed sieve. Let cool completely.
- Step 5: Stir in dark rum, brandy, and vanilla extract. Cover and chill in the refrigerator for at least 6 to 8 hours, or up to 3 to 5 days.
- Step 6: To make the whipped coconut cream, beat the hardened cream of coconut, heavy cream, powdered sugar, and vanilla extract in a chilled bowl on high speed for 2 to 3 minutes until light and fluffy. Chill until ready to use.
- Step 7: Fold the whipped coconut cream into the chilled eggnog and divide into six glasses.
- Step 8: Garnish each glass with a pinch of ground nutmeg.
- Optional Step 9: To rim the glasses, place agave syrup in a shallow dish and crushed Maria cookies in another. Wet the rims with agave syrup and dip them in the cookies. Let stand for 10 minutes before serving.
Tips & Variations
- For an alcohol-free version, omit the rum and brandy and substitute with a splash of vanilla extract or coconut extract.
- Maria cookies can be replaced with crushed graham crackers or cinnamon-sugar cookies for a different flavor.
- Chill all ingredients before starting to help the whipped coconut cream set perfectly.
- Adjust the sweetness by varying the amount of powdered sugar in the whipped cream.
Storage
Store the Tres Leches Eggnog covered in the refrigerator for up to 5 days. The flavor improves as it chills. Stir gently before serving. Leftover whipped coconut cream can be kept refrigerated for 2-3 days; rewhip briefly if needed. Serve cold and avoid freezing for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of milk instead of coconut milk?
Yes, you can substitute coconut milk with whole milk or a mix of whole milk and cream, but the distinct coconut flavor will be less prominent.
Is it necessary to cook the egg yolks?
Cooking the egg yolks with the hot milk mixture ensures safety by reducing the risk of salmonella and also thickens the base, creating a smooth, custard-like texture.
Print
Tres Leches Eggnog Recipe
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Tres Leches Eggnog is a rich and creamy holiday beverage that combines the tropical flavors of coconut milk and cream of coconut with classic eggnog spices and spirits. This decadent drink blends three types of milk with eggs, dark rum, and brandy, topped with a fluffy coconut cream whipped topping and garnished with nutmeg and optional cookie-rimmed glasses for an indulgent festive treat.
Ingredients
Milk Mixture
- 2 cans Coconut Milk
- 1 can Evaporated Milk
- 1 can Sweetened Condensed Milk
Eggnog Base
- 8 Eggs
- 2/3 cup Dark Rum
- 1/3 cup Brandy
- 1 1/4 teaspoons Vanilla Extract (divided)
Whipped Coconut Cream Topping
- 1 can Cream of Coconut (chilled and hardened)
- 1 cup Heavy Cream
- 1/4 cup Powdered Confectioners Sugar
- 1/4 teaspoon Vanilla Extract
Garnish and Optional
- Ground Nutmeg (to taste)
- 1 tablespoon Agave Syrup (optional, for rimming glasses)
- 1/2 cup Crushed Maria Cookie (optional, for rimming glasses)
Instructions
- Heat Milk Mixture: Combine the two cans of coconut milk, one can of evaporated milk, and one can of sweetened condensed milk in a large saucepan over medium heat. Bring this mixture to a gentle simmer, heating it through without boiling.
- Prepare Egg Mixture: While the milk mixture heats, separate the eggs. Beat the egg yolks using an electric mixer until they become thick and pale yellow. Gradually whisk half of the hot milk mixture into the egg yolks to temper the eggs, then pour this back into the saucepan with the remaining milk mixture. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon or spatula for 5 to 8 minutes. The mixture should thicken enough to coat the back of a spoon.
- Cool and Flavor: Remove the saucepan from heat and strain the mixture through a fine-meshed sieve to ensure smoothness. Allow the eggnog base to cool completely. Once cooled, stir in the dark rum, brandy, and vanilla extract. Cover the mixture and refrigerate for at least 6 to 8 hours or up to 3 to 5 days to let flavors meld.
- Make Whipped Coconut Cream: In a chilled mixing bowl, beat the chilled and hardened cream of coconut, heavy cream, powdered confectioners sugar, and vanilla extract using an electric mixer on high speed for 2 to 3 minutes until the mixture becomes creamy, light, and fluffy. Keep this whipped cream chilled until ready to use.
- Combine and Serve: Gently fold the whipped coconut cream into the chilled eggnog mixture until well combined. Divide the final eggnog evenly into 6 glasses. Garnish each serving with a pinch of ground nutmeg to taste.
- Optional Glass Rimming: For a special touch, rim the glasses by placing agave syrup in a shallow dish and crushed Maria cookies in another. Dip the rims of the glasses first into the agave syrup and then into the crushed cookies. Let the rims stand for 10 minutes before filling to allow the coating to set.
Notes
- Tempering the egg yolks with hot milk mixture prevents curdling when cooking.
- For a non-alcoholic version, omit the rum and brandy or substitute with non-alcoholic vanilla extract.
- Ensure the cream of coconut is chilled and hardened for best whipping results.
- The eggnog base can be prepared up to 5 days in advance to deepen the flavors.
- Use Maria cookies or similar sweet biscuits for rimming the glasses to add a crunchy contrast to the creamy drink.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: Tres Leches Eggnog, Eggnog recipe, Coconut eggnog, Holiday drinks, Festive beverages, Mexican desserts, Coconut milk eggnog
