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.