Latik Eggnog is a festive fusion of Filipino flavors and the American holiday cocktail. This rich, toasty drink, made with eggs, coconut, toasted coconut curds, and dark rum, is the perfect lactose-free addition to your holiday traditions.
You can serve this drink immediately or age it for 2-3 weeks to deepen the flavor. Our blog post will guide you through the easy steps!
For more festive drinks that are perfect for winter, try our recipes for Whiskey Hot Cocoa and Pandan Masala Chai.
Keep reading to learn more about eggnog’s history and our inspiration for the recipe!
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Table of Contents
Eggnog: The Story Behind This Holiday Treat
Eggnog is said to have originated from the medieval British “posset” – a warm milk-based punch that was curdled by wine or beer. Over time, it became a drink enjoyed primarily by the wealthy, as it required costly ingredients such as eggs, sherry, and spices.
Eggnog entered the American scene during colonial times in the 1700s, as farms had abundant chickens and cows. The availability of Caribbean rum, which was far more affordable than importing English liquors, further contributed to eggnog’s popularity.
In the 1800s, American doctors even prescribed eggnog to patients on liquid diets, recognizing it as a nutritious option.
The eggnog we know today has become a staple of American holiday traditions. Typically made with eggs, cream, nutmeg, and rum, it is a rich and indulgent drink.
There are also non-alcoholic versions that are enjoyed by kids and adults alike.
Beyond the American eggnog, there are unique variations from other cultures, such as the Puerto Rican coquito, the Peruvian cocktail de algarrobina, and the German eierlikör.
After reading this, you’ll discover a Filipino American twist on the holiday classic – the Latik Eggnog!
Skip the Storebought Nog and Make This Instead
While storebought eggnog may be a quick option, it simply can’t match the superior quality and taste of homemade eggnog. Here’s why you should opt for the homemade version:
- Super easy to make – This holiday drink is a breeze to prepare – no bartending skills needed. Simply follow the straightforward steps and indulge in the delicious results!
- Lactose free – This recipe is perfect for both milk and non-milk drinkers alike, as it is lactose-free. Enjoy the rich and creamy eggnog without any tummy troubles.
- Tastes better than store bought – Homemade eggnog far surpasses the taste of store-bought options.
Store bought eggnog often contains as little as 1% egg or may simply be milk with eggnog flavoring, lacking the richness of the real thing.
Many commercial eggnogs also omit alcohol, an essential ingredient for proper aging and flavor development. Additionally, store-bought varieties tend to be very high in sugar.
With so many mass-produced shortcuts, storebought eggnog cannot match the rich, thick, airy, and velvety texture of a homemade batch.
Crafting a Filipino Holiday Classic
This recipe blends Filipino flavors with the classic American eggnog, resulting in a unique fusion that lies somewhere between a traditional eggnog and a coquito.
We developed our Latik Eggnog recipe for a few reasons. As Filipinos, we just love the holiday season – our Christmas celebrations start as early as September! We wanted to create a drink that our family and friends could enjoy and maybe even make a new tradition.
Plus, the Philippines is the world’s second-largest coconut producer, so coconut is super abundant and important in our cuisine and culture, not just for food but also for things like building materials.
And since I’m lactose intolerant, I’ve always been a little wary of eggnog during the holidays. But I could never resist trying a sip when I saw others enjoying it. In recent years, I’ve tried store-bought vegan and soy eggnogs, but they just didn’t have that rich taste and creamy texture that makes eggnog so darn good.
So for all these reasons, we were inspired to make a coconut-based eggnog that our Filipino and lactose-intolerant besties could enjoy too!
Latik: The Filipino Way to Unlock Coconut’s Richness
Latik is a Filipino delicacy made of toasted coconut curds. It is created by cooking down coconut cream until it separates into coconut oil and coconut solids, and then cooking the solids further until they turn a beautiful golden brown.
These toasted coconut curds have an incredible toasty, nutty flavor and a soft yet crisp texture when eaten.
In Filipino cuisine, latik is often a topping for kakanin or other Filipino desserts. You’ll often find it adorning sticky rice and coconut-based treats like biko, suman, and kutsinta.
We enjoy incorporating latik into our Filipino-American dishes, such as using it to craft a latik sauce for bibingka pancakes or sprinkling it atop our rich and toasty eggnog.
Making the latik toasted coconut curds takes about an hour and requires close attention during cooking. To keep this recipe efficient, we suggest preparing the latik ahead of time before starting the eggnog. You can simply make it the day before and place it in the fridge.
How to Store and Serve Eggnog
To get the most out of your Latik Eggnog, store it in an airtight container in the refrigerator.
While the alcohol gives the drink an effectively unlimited shelf life, letting it sit for too long can make the flavor overly harsh. For optimal taste, we recommend aging the eggnog for no more than 2-3 weeks.
If you find that your aged eggnog tastes too harsh, you can dilute it with freshmade eggnog.
To serve the eggnog, pour it cold, either with or without ice. If the eggnog has lost its light, airy texture from storage, you can slightly restore it by using a milk frother or briefly whipping it with an electric mixer and whisk attachment.
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Equipment
- Tuxton Home Concentrix Stainless Steel Saucepan
- Kitchenaid Mixer with whisk attachment
- mixing bowl(s)
- glassware
Ingredients
Latik
- 13.5 oz coconut cream, See Note 1.
Latik Toasted Coconut Eggnog
- 6 eggs separated
- 13.5 oz coconut milk
- 13.5 oz coconut cream
- 1 cup dark rum
- ½ cup sugar divided in half
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- latik for topping
Dark Rum – Use a reliable dark rum such as Myers’s dark Jamaican rum. Avoid low-quality, cheap rums that are often too harsh or lacks flavor.
Or if you can get your hands on it – try this recipe with lambanog (Filipino coconut liquor.) We wanted to try this, but could not source it here in LA. If you try this, please let us know how it tastes!
Note 1. For coconut cream, avoid any brands that contain added emulsifiers, especially guar gum and carrageenan. These ingredients can alter the taste and texture of the coconut cream. When making latik, it’s important to use additive-free coconut cream because the additives can interfere with the curdling process needed to create the toasted coconut curds.
Recipe
Make Latik
- In a saucepan, bring coconut cream to boiling. Then lower the heat to maintain a simmer.
- Reduce for 45 min – 1 hour, cooking at low heat and stirring to prevent burning.
- Once the milk begins to curdle, stir less frequently to maintain the curdles while also preventing burning.
- Cook until the curdles are golden brown. Turn off the heat, strain, and place the latik on a paper towel to cool.
Make Eggnog
- With an electric mixer, beat the egg whites until soft peaks form.
- Add half the sugar and beat until medium peaks form. Transfer to a bowl and set aside.
- With the electric mixer, beat the egg yolks with the remaining sugar. Then add the coconut milk, coconut cream, nutmeg, cinnamon, and rum.
- Add ⅓ of the egg whites and fold it in. Then add the remaining egg whites and gently mix together.
- Serve immediately in cocktail glasses and top them with latik. Alternatively, place the eggnog in the refrigerator and age it for 2-3 weeks.
Final Thoughts
Indulge in the rich, toasty delight of coconut with this Filipino-style Latik Eggnog! This exceptional beverage deserves a place in your holiday traditions. Savor its luxurious, lactose-free creaminess that surpasses any store-bought option.
Getting ready for the holidays? Make hosting easy with our simple cocktail recipes and yummy dessert recipes!
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Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
Latik Toasted Coconut Eggnog
Equipment
- Kitchenaid Mixer with whisk attachment
Ingredients
Latik
- 13.5 oz coconut cream See Note 1.
Latik Toasted Coconut Eggnog
- 6 eggs separated
- 13.5 oz coconut milk
- 13.5 oz coconut cream
- 1 cup dark rum
- ½ cup sugar divided in half
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- latik for topping
Instructions
Make Latik
- In a saucepan, bring coconut cream to boiling. Then lower the heat to maintain a simmer.
- Reduce for 45 min – 1 hour, stirring to prevent burning.
- Once the milk begins to curdle, stir less frequently to maintain the curdles while also preventing burning.
- Cook until the curdles are golden brown. Turn off the heat, strain, and place the latik on a paper towel to cool.
Make Eggnog
- With an electric mixer, beat the egg whites until soft peaks form.
- Add half the sugar and beat until medium peaks form. Transfer to a bowl and set aside.
- With the electric mixer, beat the egg yolks with the remaining sugar. Then add the coconut milk, coconut cream, nutmeg, cinnamon, and rum.
- Add ⅓ of the egg whites and fold it in. Then add the remaining egg whites and gently mix together.
- Serve immediately in cocktail glasses and top them with latik. Alternatively, place the eggnog in the refrigerator and age it for 2-3 weeks.
Notes
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
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References & Further Reading
https://time.com/3957265/history-of-eggnog/
https://circulatingnow.nlm.nih.gov/2022/12/22/eggnog-in-history-health-and-hospitality/
https://en.wikipedia.org/wiki/List_of_countries_by_coconut_production
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We never could have imagined that 2025 would start this way. Overwhelming worry consumed us as we witnessed the fires spreading throughout our city. We're grateful to everyone who reached out - we, along with our family living in the area, are safe. It has been devastating to see friends and neighbors evacuate and lose their homes. However, we have been heartened by the many generous communities and courageous firefighters that have stepped up to provide crucial assistance.
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