Banana Eggnog

During the family's annual cookie exchange, they ran out of their beloved eggnog...much to everyone's horror! As a result this cool, creamy concoction was created -- it was a hit!


about 2 quarts (11 servings)


3 cups milk, divided
3 cups half-and-half cream, divided
3 egg yolks
3/4 cup granulated (white) sugar
1/2 cup light rum
3 large ripe bananas
1/3 cup creme de cacao
1 1/2 teaspoons 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°F (71°C) 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.

Estimated Time

Preparation Time: 20 minutes
Refrigeration Time: 3 hours

Nutritional Information

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.

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