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Banana Nog Recipe

Banana Nog Recipe photo by Taste of Home

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During my family's annual cookie exchange, we ran out of our beloved eggnog...much to everyone's horror! So into the kitchen I went to create this cool, creamy concoction—it was a hit!—Jennae LeFebvre, Aurora, Illinois

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Banana Nog Recipe

Prep: 20 min. + chilling

Yield: 11 Servings

5 15 20

Ingredients

3 cups milk, divided
3 cups half-and-half cream, divided
3 egg yolks
3/4 cup sugar
3 large ripe bananas
1/2 cup light rum
1/3 cup creme de cacao
1-1/2 teaspoons vanilla extract
Whipped cream and baking cocoa, optional

Directions

In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon.
Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving.
Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired. Yield: 11 servings (about 2 quarts).

Nutritional Facts 3/4 cup (calculated without garnishes) equals 282 calories, 10 g fat (6 g saturated fat), 95 mg cholesterol, 62 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Banana Nog in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p10

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Banana Nog

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Reviewed on Nov. 14, 2010 by DeepRiverWoman

I got this recipe out of your magazine last year and made it for Thanksgiving. It was a sensation! This is now a tradition I've added to my holidays thanks to you, Taste of Home!