Crème de Co Co Egg Nog | Recipe by

Crème de Co Co Egg Nog

Crème de Co Co Egg Nog Egg
  • COOK TIME: 2 Hours
  • PREP TIME: 10 minutes
  • SERVES: 10-12


  • 4 eggs, well beaten
  • 2 cups water
  • 1 can (14-ounce/396g) sweetened condensed milk
  • 1 can (12-ounce/354g) evaporated milk
  • 1 can (12-ounce/354g) crème de coco
  • 2 cups (480 ml) white rum
  • 2 or 3 cinnamon sticks
  • ground cinnamon for garnish


There’s nothing that says Christmas more than a glass of delicious Egg Nog and we think this Venezuelan twist on the classic is well worth trying


  1. Fill and pre-heat your water bath to 60°C
  2. Begin by beating the eggs in a large bowl or blender until they are pale yellow in colour. Next, pour in the condensed and evaporated milk and add the crème de coco. Mix everything together until all is evenly blended
  3. Use a cooking pouch and vacuum seal the mixture together with the cinnamon sticks, ensuring you have removed as much air as possible (use the displacement method)
  4. Submerge into the bath and leave to cook sous vide
  5. After 2 hours, remove the pouch from the bath and chill immediately in ice water for a minimum of 30 minutes
  6. Next you will need to strain the mixture until smooth. Chill until ready to serve
  7. To serve, use a large bowl to mix the egg and cream mixture with the rum before sprinkling with cinnamon. Ladle into individual glasses
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