The holidays are quickly approaching, and we will be cooking, shopping, and entertaining. We all live busy lives, but there is one recipe that needs to be made now, it will make it all seem like a lot more fun. Here is my sister Vanessa’s recipe for Coquito.
Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings (and sometimes gets selfishly hidden in the fridge by the hostess). Serve in glass cups and sprinkle with more cinnamon if desired.
Original Recipe Yield: 10 servings
2 egg yolks, beaten (not the whites)
1 (12 ounce) can of evaporated milk
1 (14 ounce ) can cream of coconut or coconut milk
1 (14 ounce ) can sweetened condensed milk
½ cup white rum (Bacardi)
1 cup water
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
3 cinnamon sticks (canela)
1 teaspoon vanilla extract
In the top part of a *double broiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of the spoon. Boil 3 cinnamon sticks in a cup of water for 3 minutes then let cool. Throw away the cinnamon sticks. Transfer the mixture to a blender and add cream of coconut or coconut milk, sweetened condensed milk, rum, cinnamon flavored cooled down water, ground cloves, ground cinnamon and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
*If you do not have a double broiler, put some water to simmer in a sauce pan or pot. Put the evaporated milk and 2 egg yolks in a smaller pot inside the saucepan so the heat is indirect.