Dairy-free and downright delicious, this Silky Sous Vide Coconut Tonka Eggnog brings a touch of the tropics to a traditional holiday drink.
Love it or hate it, eggnog is synonymous with the Christmas. My Silky Sous Vide Coconut Tonka Eggnog is sure to be loved by those who crave a little tropical flavour around the holidays. I know we certainly do!
I don't mind eggnog. The Dude detests it, so it was surprising to see him not only sample it on my urging, but later polish off a whole glass. I won't lie, I too had more than my share. It really is quite a departure from the super-thick, overly-rich store-bought variety.
I've said this before, but will do so again... you really haven't experienced eggnog until you have had homemade.
So What's This Tonka Bean?
Tonka beans grow primarily in the northern part of South America, as well as Central America. The ones I have above are from Venezuela. The beans are popular for culinary purposes (I like to use it in chocolate making), but also widely used for perfume and cosmetics production.
Don't be put off by their shrivelled look. They smell fruity, smoky and spicy at once, like a hybrid of almond (amaretto), vanilla, cinnamon, and dark fruit (like plum or cherry). In other words, intoxicatingly complex!
The wrinkled exterior, when shaved, gives way to an interior that resembles almond. Oddly, the same naturally occurring compound (coumarin), that is present in nutmeg, cinnamon, liquorice and other plants, makes tonka beans illegal in the U.S., due to its link to liver failure. It is, however, legal in Canada.
I always long for sun and sand around this time of year. So, I thought I would lend a little tropical flavour to this Silky Sous Vide Coconut Tonka Eggnog, with the addition of coconut milk, cream, rum and demerarar sugar. Similar to coquito (Puerto Rican eggnog), but without the condensed milk.
It's simple, silky, no-fuss deliciousness that is perfect for serving up at your next holiday gathering! Here's a quick video showing how I made it.
Looking for more ways to enjoy eggnog? Check these out!
Ingredients
For the eggnog:
- 300 grams coconut milk
- 100 grams coconut cream
- ½ tonka bean
- 80 grams demerara sugar
- 60 grams egg yolks from 4 large eggs
- 10 grams coconut rum omit for non-alcoholic
- nutmeg freshly grated
- pinch tonka bean freshly grated
- almond extract to taste
For the glass rims:
- sugar and a mix of cinnamon and nutmeg optional
Instructions
Prepare the water bath:
- Heat to 72ºC/162ºF
Make the eggnog:
- Add the coconut milk and cream to an airtight container and add half a tonka bean to the liquids. Cover and allow to infuse in the fridge for a few hours, or overnight. This is optional, but adds more flavour.
- Remove the tonka bean from the liquids and whisk all the ingredients together in a bowl, or blender.
- Pour into one large mason jar and place the lid on the jar. Tighten enough to allow air to escape, without allowing water to enter the jar.
- Submerge in heated water bath and cook for 60 minutes.
- Remove when time is up and allow the jar to cool for a few minutes. While cooling, prepare a bowl with ice and water. Submerge the cooled jar in the ice bath. Place in the refrigerator to chill.
Serve:
- Mix the sugar and spices and spread on a plate. Moisten the glass rim and dip the rim in the sugar mix.
- Fill with eggnog and top with grated tonka bean or nutmeg.
sue | theviewfromgreatisland says
I've never had tonka bean, and now I'm so curious to try it out ~ your eggnog is gorgeous to look at!
jacquee | i sugar coat it! says
Thanks, Sue! It's a real treat!!
Suzy | The Mediterranean Dish says
Me too! So curious to try this. Sounds amazing!
jacquee | i sugar coat it! says
Hope you do!
Tina says
I haven't tried souse vide yet, how do you like it?
jacquee | i sugar coat it! says
We have been cooking sous vide for the last three years (mostly savoury dishes) and it's great. I've only started experimenting with desserts and drinks over the last year and love it - especially for custard bases - fool-proof every time!!
Dawn - Girl Heart Food says
Wow! This looks (and sounds) super delicious! Love coconut rum! I'm a huge coconut fan 🙂
jacquee | i sugar coat it! says
Thanks, Dawn!! Any bits of tropical flavour I can sneak in, I will! Surviving the harsh winter. 😉
Liz @ I Heart Vegetables says
What a cool twist on egg nog! This sounds like such a fun recipe! I'll have to find Tonka beans 🙂
jacquee | i sugar coat it! says
Thanks, Liz! Hope you do!