Banana Nog

Name: Banana Nog
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 11 servings (about 2 quarts).
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

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 treat. —Jennae LeFebvre, Aurora, Illinois

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.

Nutrition Facts

3/4 cup: 282 calories, 10g fat (6g saturated fat), 95mg cholesterol, 62mg sodium, 31g carbohydrate (27g sugars, 1g fiber), 5g protein.

Originally published as Banana Nog in Holiday & Celebrations Cookbook 2008

Reviews

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redcow

Dec 28, 2013

I made this yesterday and it is to die for!!!!! I will certainly add it to my recipe collection. I don't like a strong rum flavor so I only added half of what was called for in the recipe, but ended up adding the full amount of rum and the rum taste was not overpowering. Think I will have to buy more half and half just to make it again. One thing I did was after the eggnog had cooled, I beat the egg whites with a small amount of sugar and stirred them into the milk mixture. It makes the eggnog thicker and I really liked the new and improved drink.
DeepRiverWoman

Nov 14, 2010

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!