Eggnog has always fascinated me because my parents never made or served it. In our house, the most similar drink was lassi, which is made from yogurt and sometimes flavored with fruit (mango), sugar or salt. It wasn’t until I attended my first holiday party that I had a taste of eggnog. I have to admit, I was not a fan, but over the years I have tasted some pretty good varieties.
This year, I wanted to make up a version that was spiked with some Indian flavors. My eggnog recipe is based off of Puerto Rican Coquito, which is a kind of a rum eggnog that uses coconut milk & condensed milk, instead of heavy cream and is not as thick. I first heard about it on an NPR segment and thought it may lend itself well to Indian spices of cardamom and saffron.
If you’re looking for an alternative to the usual eggnog, this could be it. 
Indian Spiked Eggnog
- Total Time: 3 hours 15 minutes
- Yield: 10 1x
Description
Indian spiced eggnog is a new take on a holiday classic.
Ingredients
- 12 oz (360 g) sweetened condensed milk
- 4 egg yolks
- 1 cup (240 ml) Puerto Rican white rum
- 14 oz (420 ml) coconut milk
- 1/2 tsp cinnamon
- 3/4 tsp cardamom powder
- sprinkle of nutmeg
- 2 pinches saffron threads
- 2 tbsp (30 ml) warm whole milk
- pistachios, chopped for garnish
- extra sprinkling of cinnamon as garnish (optional)
- ice for serving
- sugar to taste
Instructions
- Warm 2 tbsp of whole milk and then submerge the saffron in it for 10 minutes.
- Put all of the ingredients in the blender, except for the pistachios.
- Blend on high for 3 minutes, until frothy.
- Give a taste and add more sugar accordingly.
- Place in the refrigerator for a minimum of 3 hours before serving.
- Stir the ingredients well before serving.
- Pour the eggnog over ice and garnish with chopped pistachios.
Notes
- Must chill for at least 3 hours before serving.
- Prep Time: 12 mins
- Cook Time: 5 mins
- Category: Cocktails
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
If You Liked This Recipe, You’ll Love These
- The Holiday Classic – Eggnog
- Indian Dal Fry with Spiced Flatbread
- Daal Poori: Lentil Stuffed Deep Fried Indian Bread
- Tikka Masala Spiced Chickpeas and Cauliflower
Frequently Asked Questions
Why is this eggnog based on Puerto Rican Coquito rather than a traditional American recipe?
The author grew up with lassi rather than eggnog, and when experimenting with Indian flavors found that Coquito’s structure — coconut milk and sweetened condensed milk instead of heavy cream — produced a lighter, less thick drink that allows the cardamom and saffron to come through more cleanly.
Why does the saffron need to steep in warm milk before blending?
Blooming the saffron threads in 2 tbsp of warm whole milk for 10 minutes extracts the color and flavor compounds before everything goes into the blender, ensuring the saffron is evenly distributed throughout the finished drink rather than clumping.
How far in advance can I make this eggnog?
The recipe requires a minimum of 3 hours in the refrigerator before serving, and the notes specifically remind you to stir well before pouring since the ingredients settle. Making it the night before works well.
