• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Puerto Rican Coconut Eggnog (Coquito)

    Similar to other Latin American milk based punches, coquito is enriched with eggs and flavored with cinnamon. The coconut is incredibly subtle, adding the flavor of Puerto Rico to your Christmas table.


    Ingredients
    1
    can
    coconut milk, not coconut water or coconut cream (13.5 ounces)
    1
    can
    sweetened condensed milk (14 ounces)
    1
    cup
    water
    1
    cup
    whole milk
    2
    sticks
    cinnamon
    4
    egg yolks
    *
    ground cinnamon, to taste
    Optional
    1
    cup
    white rum
    Directions
    In a 2-quart saucepan heat the coconut milk, condensed milk, water, whole milk, and cinnamon. Bring to a boil very briefly, then remove from the heat.
    In a separate mixing bowl whip the egg yolks with a whisk or electric hand mixer. While whipping, drizzle about a cup of the hot mixture into the eggs.
    Return the milk/egg mixture to the saucepan and cook for another 2 to 3 minutes.
    Allow to cool completely before adding the rum. Store in the refrigerator, best when made 1 day in advance.
    Serve in shot glasses. Sprinkle a bit of ground cinnamon in each cup before serving.

    The base number of servings for this recipe is 8
    OK

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