Prep 20 mins
Cook 15 mins
Coquito ( Puerto Rican Eggnog). I like this recipe ...Traditional coquito has raw eggs. this recipe eliminates the risk of salmonella because it is cooked. The eggs give it a richer and thicker consistency.
- 2 cups water
- 24 inches cinnamon sticks
- 6 large egg yolks
- 3 (12 ounce) cans evaporated milk
- 2 (15 ounce) cans coconut milk
- 3 (14 ounce) cans sweetened condensed milk
- 3 cups rum
- In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reducei heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature. In a 3 quart.Saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed.
- Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 minutes (do not boil) set aside to cool slightly.
- When cinnamon flavored liquid has cooled stir in coconut milk, until well mixed.
- . In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.
Made this for Christmas. It is divinely good. Better than any average eggnog out there. Because the eggs are cooked, there is nothing to worry about. Instead of using the 6 egg yolks, I used 5. I also used half the amount of sweetened condensed milk and added creme of coconut to replace the other half. For the rum I used half the amount of Bacardi and the other half I used Malibu coconut rum. YUM! It's addictive!