(AKA Tropical Coconut Eggnog or Puerto Rican Eggnog)

 

Coquito = Koh-KEE-Toh

 

 

 

Optional: 1/8 - 1/4 of teaspoon of powdered Nutmeg or powdered Cloves (to taste).

 

Heat eggs and milk if desired (see below). Pour all ingredients in a blender and run for about 30 seconds - 1 minute. Pour mixture into serving container/bottle and chill in fridge. Ideal to chill overnight to 2 days before serving, but not necessary.

 

When ready to serve, shake container before pouring again if liquid sits/settles. If mixture is a little too thick for your taste after chilling, thin with a little whole milk (or extra rum :-) .

 

 

Yields: Appx. 6-8 servings. Serve properly chilled in a punch bowl.  Also makes enough for a liter/wine gift bottle or carafe (with a little extra leftover for the you :-) . Recipe can easily be doubled.

 

If no blender on hand: Beat egg yolks / egg substitute and 1 can of evaporated milk with a whisk. Funnel mixture into a clean gallon milk jug, Mix the contents of cream of coconut in can with a spoon, then whisk in a bowl with the other can of evaporated milk before adding to jug. Shake jug vigorously in between/before adding the next liquid listed in recipe. Add vanilla extract, cinnamon and salt last. Chill as above.

 

**Pasteurized yolk option: In the top of a double boiler (or regular saucepan if no DB), combine egg yolks and evaporated milk. Stirring constantly with a whisk, cook over lightly simmering water or direct low-medium heat until mixture reaches a temperature of 160 degrees F or when the mixture is thick enough to coat the back of a spoon.

 

Recipe courtesy of one of our team members.  Enjoy!