Creamy Coconut Eggnog

Nothing says Christmas quite like a big, cold glass of creamy eggnog, which is why you’ll find about a million and one brands of eggnog on supermarket shelves this time of year. But rather than grab a carton of store-bought eggnog this holiday season, why not make your own?

Homemade eggnog is delicious and surprisingly simple to whip up with a short list of ingredients. Plus, if you make your own, you can add one very special ingredient that will make your eggnog Santa’s (and everyone else’s) favorite—our Pina Colada Re-Lyte.

Here’s a recipe for our Creamy Coconut Eggnog with a scoop of Pina Colada Re-Lyte thrown in for good flavor, and a healthy holiday dose of electrolytes. Enjoy!


  • 2 1/2 cups milk (try Redmond Heritage Farms’ Raw Milk if you live in Utah) 
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. pure vanilla extract
  • 6 large egg yolks
  • 1 level scoop Pina Colada Re-Lyte (or 1 stick pack)
  • 1 cup heavy cream
  • 1 cup bourbon or rum (optional)
  • Whipped cream, for serving


  1. In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring the mixture to a low boil. 
  2. Meanwhile, in a large bowl, whisk egg yolks with Re-Lyte until yolks are pale in color. 
  3. Slowly add hot milk mixture to egg yolks to temper the eggs and whisk until combined. 
  4. Return the mixture to the saucepan and cook over medium heat until slightly thick but does not boil. (If using a thermometer, the mixture should reach 160º.)
  5. Remove from heat and stir in heavy cream and bourbon or rum. 
  6. Refrigerate until chilled. 
  7. Serve over ice and garnish with whipped cream.
  8. Makes 2-4 servings.

For more recipes and fun from Chef Shawn, follow him on Instagram.

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Comments (1)


I love virgen pina colada. I will definitely try your recipe.
Thank you for sharing your experiment.
Redmond Life:
Thanks for your feedback, Ruth! We hope you love these recipes as much as we do.