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Coquito (Puerto Rican Coconut Eggnog)
[Photograph: María del Mar Sacasa]
Notes:
- Do not substitute cream of coconut for the coconut milk; it will make the coquito too sweet.
- Add rum to taste—and tolerance!
About This Recipe
| Yield: | Serves 8 to 10 |
| Active time: | 10 minutes |
| Total time: | 3 hours |
| Special equipment: | strainer, blender |
| This recipe appears in: | Rompope and Coquito: Holiday Drinks from Mexico and Puerto Rico |
Ingredients
- 1 (12 ounce) can evaporated milk
- 8 whole cloves
- 1 cinnamon stick
- 1 (2 inch long) piece ginger, peeled and sliced crosswise into 1/4-inch thick rounds
- 1 (15 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can coconut milk (see notes)
- 1/2 cup to 1 cup white rum (see notes)
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon, plus additional for garnish
- 1/8 teaspoon freshly ground nutmeg, plus additional for garnish
Procedures
-
1
Bring evaporated milk, cloves, cinnamon stick, and ginger to boil over medium-high heat in small saucepan. Remove from heat and steep for 30 minutes. Strain milk and discard solids. Cool to room temperature, about 20 minutes.
-
2
Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla, cinnamon, and nutmeg in blender and blend until fully combined and foamy, 1 to 2 minutes.
-
3
Serve chilled and dust with additional cinnamon and nutmeg if desired.
