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Banana Nog

 Banana Nog
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
11 ServingsPrep: 20 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • Whipped cream and baking cocoa, optional


  • 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,

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Banana Nog (continued)

Nutritional Facts: 10 g fat (6 g saturated fat), 95 mg cholesterol, 62 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.