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–+ servings

Coconut Rum Eggnog Cocktail

Coconut Rum Eggnog Cocktail Recipe
A creamy, festive twist on classic eggnog with coconut rum, coconut milk, and warm spices. Silky, tropical, and perfect for cozy holiday gatherings or a winter night in.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 4 cocktails

Equipment

  • Blender
  • Measuring cups and spoons
  • Mixing bowl
  • Pitcher or large jar
  • Whisk
  • Serving glasses
  • Grater or microplane
  • Bar spoon

Ingredients

  • 2 cups eggnog store-bought or homemade
  • 1 cup coconut rum
  • 0.5 cup white rum
  • 0.5 cup coconut milk
  • 0.5 cup evaporated milk
  • 0.25 cup sweetened condensed milk
  • 0.25 cup cream of coconut such as Coco Lopez
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1-2 cinnamon sticks for garnish
  • shredded coconut optional, for topping

Instructions

  • Add eggnog, coconut rum, white rum, coconut milk, evaporated milk, condensed milk, cream of coconut, and vanilla to a blender. Blend until smooth.
  • Sprinkle in ground cinnamon and nutmeg, then blend briefly again.
  • Taste and adjust sweetness or rum if desired. Pour into a pitcher and chill for at least 1 hour.
  • Stir before serving. Pour into glasses, garnish with cinnamon sticks, shredded coconut, or fresh grated nutmeg.

Notes

Adjust condensed milk for sweetness and creaminess. Fresh spices give the most flavor. Store in the fridge for up to 3 days—stir well before serving as coconut cream may settle.