Recipe courtesy of Prohibition
Super rich, creamy and sweet, this riff on holiday eggnog is dessert in a cup, with a nice boozy twist. If you like your drinks a little less sweet, substitute unsweetened coconut milk for the sweetened condensed milk. We topped these guys with a little lightly sweetened whipped cream, but a sprinkle of toasted coconut would make a nice addition, too.
Ingredients
SERVINGS: 8 Cocktail
- 8 ounces Irish whiskey
- 1 (15-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg, plus additional for garnish
- Sweetened whipped cream, for topping
Instructions
To the container of a blender, add whiskey, cream of coconut, sweetened condensed milk, vanilla, cinnamon and nutmeg; blend until frothy.
Refrigerate until very cold, about 4 hours. Serve in festive punch cups; top with whipped cream and nutmeg, if desired.
