This creamy, spiced coconut sipper is built entirely on coconut milk, coconut cream, and sweetened condensed coconut milk, whisked with egg yolks into a silky custard base before getting blended smooth with rum, vanilla, and warm winter spices. That gentle stovetop cook gives it real body, while straining through a fine-mesh sieve keeps the final pour glossy and completely lump-free. A long chill in the fridge lets the cinnamon, nutmeg, and clove settle in and deepen, so every glass tastes rounder and more festive than the last. Serve it ice-cold in small glasses with a cinnamon stick for garnish, and it feels like the coziest holiday toast at the table. It's a natural pick for a lactose free celebration, no flavor or richness left behind.
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In a small saucepan, whisk together the pasteurized egg yolks and coconut milk over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer and is thick enough to lightly coat the back of a spoon, about 6–8 minutes. Remove from heat immediately.
Pour the warm egg-coconut mixture into a blender. Add the coconut cream, sweetened condensed coconut milk, rum, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Blend on high until completely smooth and well combined, about 30 seconds.
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