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Ingredients
| eggs: 2 (yolks//beaten) |
| evaporated milk: 1 12floz can |
| canned sweetened coconut cream: 1 14oz can |
| sweetened condensed milk: 1 14floz can |
| light rum: 1/2 cup |
| water: 1/2 cup |
| ground cloves: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| vanilla extract: 1 tsp |
Coquito
Credit: AllRecipes
User rating:
"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. Feliz Navidad!"
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Prep Time
10 min -
Cook Time
15 min -
Servings
10 serving(s)
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Directions
- In the top of a double boiler, 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 a spoon.
- Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.