Banana Pineapple Eggnog
Elevate your holiday celebrations with this Tropical Banana Pineapple Eggnog, a luscious twist on the classic festive favorite. This creamy, fruit-forward eggnog blends ripe bananas and sweet pineapple chunks with rich whole milk, heavy cream, and velvety egg yolks for a decadent base. A hint of vanilla and a pinch of nutmeg add warmth and depth, while the optional splash of rum or bourbon provides a festive kick. Perfectly chilled with ice and topped with whipped cream, a sprinkle of nutmeg, and a festive cinnamon stick, this drink transforms traditional eggnog into a tropical indulgence. Ready in just 25 minutes, this show-stopping recipe is ideal for holiday parties or cozy evenings by the fire. Indulge in this unique banana and pineapple eggnog for a refreshingly tropical holiday treat!
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Recipe Information
Ingredients
- 2 large Banana
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 large Egg yolks
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Rum or bourbon (optional)
- 1 cup Ice cubes
- Whipped cream (for garnish)
- Cinnamon stick (for garnish)
Instructions
Peel the bananas and add them to a blender along with the pineapple chunks. Blend until smooth and set aside.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low heat until the mixture is warm but not boiling.
Meanwhile, in a mixing bowl, whisk together the egg yolks and sugar until thick and pale yellow in color.
Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper them (this prevents the eggs from scrambling).
Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
Reduce heat to low and cook the mixture, stirring frequently, until it thickens slightly and coats the back of a spoon (about 8-10 minutes). Do not let it boil.
Remove from heat and stir in the vanilla extract and ground nutmeg.
Pour the custard mixture into the blender with the banana-pineapple puree. Add ice cubes and blend until well combined and chilled.
If desired, stir in the rum or bourbon for a boozy kick.
Pour the eggnog into glasses and top with whipped cream and a sprinkle of nutmeg. Garnish with a cinnamon stick if desired.
Serve immediately and enjoy this tropical take on classic eggnog!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 48.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 185 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
