| Puerto Rican Eggnog (Coquito) |
Author: Nicole
Ingredients
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 15 ounces cream of coconut (see Notes)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 12 to 13 ounces Puerto Rican gold rum (see Notes)
- Garnish with a sprinkle of cinnamon or nutmeg
Instructions
- Combine all of the ingredients in the blender or Vitamix. Blend on medium for 1 to 2 minutes until smooth. If the cream of coconut you’re using has a layer of coconut cream on the top (see Notes), you may need to mix it longer.
- Transfer the mixture to a glass jar or bottle (see Notes). You need something with a lid to keep it air-tight and also allow for shaking before serving.
- Refrigerate for a minimum of 4 hours (see Notes) until completely chilled throughout.
- Shake well before serving.
- Fill an old fashioned or stemless wine glass with ice. Pour eggnog over ice and garnish with a sprinkle of cinnamon or nutmeg.
Notes
* Cream of coconut is sweetened with sugar. Do not substitute coconut milk or light coconut milk – neither of these are sweetened. There may be a thick layer of coconut cream on the top when you open the can. If so, pierce it with a knife to break it. Use both the coconut cream and coconut milk (what’s below) for this recipe. Popular brands include Goya (15 ounces), Coco Reàl (21 ounces) and Coco Lopez (15 ounces). You will find them in the Mexican food section and/or liquor mixers section of your grocery store.
* I use Bacardi gold rum for this recipe. One bottle (750 ml/25.4 ounces) makes two batches. You could also use a white (also called silver, clear or light) rum.
* I use a half gallon (8 cups) mason jar for each batch. You can also split one batch between two 25 ounce flip top bottles.
* I make this 1 or 2 weeks in advance to allow the flavors to marinate. It keeps, chilled, for up to 6 months.
* I use Bacardi gold rum for this recipe. One bottle (750 ml/25.4 ounces) makes two batches. You could also use a white (also called silver, clear or light) rum.
* I use a half gallon (8 cups) mason jar for each batch. You can also split one batch between two 25 ounce flip top bottles.
* I make this 1 or 2 weeks in advance to allow the flavors to marinate. It keeps, chilled, for up to 6 months.
Recipe by Riegl Palate at https://www.rieglpalate.com/puerto-rican-eggnog-coquito/