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Community Corner

Coquito: Eggnog Recipe with a Twist

Recipe for Puerto Rican eggnog

 

During the holiday season, the beverages —specifically those of the alcoholic persuasion—are just as important as the food. I've always been a big fan of traditional eggnog but, occasionally, it's nice to enjoy a little yuletide variety. 

A few years ago, I was gifted with a bottle of coquito, traditional Puerto Rican eggnog. I was quickly smitten with the rich coconut and rum concoction, and insisted on learning the recipe.  I did, and now I'll share it with you!

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Why not mix up a few bottles?  Gift some to friends and be sure to keep a few for yourself!  Cheers!

Coquito

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1 can cream of coconut (Coco-Lopez 15 oz. or Goya)

1 can sweetened condensed milk (Eagle Brand 14 oz.)

4 - 6 eggs fresh or EggBeaters (Pasteurized whole eggs)

(If fresh eggs are used, place in boiling water for a few minutes)

1 tsp. vanilla

Mix ingredients in blender.

2 cans evaporated milk (Carnation 12 oz. each or store brand)

1 1/2 cups of Bacardi White Rum

Combine evaporated milk and rum in a pitcher. Add mixture from blender to pitcher. 

Place 3 whole cloves in bottom of bottle. Pour coquito into bottle. Refrigerate.  Should keep for 8 - 10 days.

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