Coconut Egg Nog Martini

Enjoy this seasonal best-seller from Tommy Bahama Restaurant & Bar, 5th Avenue and 45th Street in NYC!

Ingredients

  • 1 Ounce Jim Beam
  • 2.5 Ounces Eggnog
  • 1 Ounce Cruzan Coconut Rum
  • 5 egg yolks
  • 1 Cup heavy cream
  • 2 Cups coconut milk
  • Pinch salt
  • 1/2 Teaspoon nutmeg
  • 1 Teaspoon vanilla
  • 3/4 Cups sugar

Directions

Build in a mixing add ice, shake with a Boston shaker until chilled, and strain into martini glass. Garnish with freshly grated nutmeg.

Whisk yolks with sugar until creamy and the sugar begins to dissolve. Add cream and coconut milk. Stir in vanilla and nutmeg. Chill well.

Nutritional Facts

Servings1

Calories Per Serving2725

Folate equivalent (total)173µg43%

Riboflavin (B2)0.8mg46.2%


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.


Recipe Summary

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pumpkin-pie spice, plus more for garnish
  • 8 cups whole milk
  • 6 large egg yolks
  • 3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low cook, whisking constantly, 1 minute more. Remove from heat immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses garnish with pumpkin-pie spice.