Coquito – Puerto Rican Egg Nog

By , November 24, 2009 08:08

‘Tis the season to be hammered … I can’t get enough Coquito during the holidays.  Actually, two glasses is enough for me at one sitting.  It packs a serious Latin punch.  J.Ho tested … J.Ho approved !!!

1 15 oz can Coco Lopez cream of coconut
1 14 oz can Carnation sweetened condensed milk
1 12 oz can Carnation evaporated milk
1 cup white rum
1 cup water
3 cinnamon sticks
½ teaspoon Mexican vanilla extract
4 egg yolks, well beaten
ground cinnamon and nutmeg

Combine the coconut, condensed and evaporated milks and the rum in a blender or a food processor.  Set aside.  Boil the water with the cinnamon sticks for about five minutes.  Remove from heat and allow to cool to room temperature.  Discard the cinnamon sticks.

Combine all of the ingredients except the ground cinnamon and nutmeg and beat well in a blender or food processor in batches.  Pour eggnog into bottles and refrigerate until ready to use. Serve in your favorite glasses sprinkled with nutmeg and cinnamon … with a dash of Yankees Suck!

One Response to “Coquito – Puerto Rican Egg Nog”

  1. […] we have a recipe from one of our friends J-Ho. He’s come up with this awesome recipe for Coquito – what the heck is Coquito you ask?? Well, his recipe is here just in time for the […]

Leave a Reply