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 occaisionally, 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. So I did, and now I'll share it with you!
Why not mix up a few bottles? Gift some to friends, and be sure to keep a few bottles for yourself! Cheers!
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 in blender
2 cans evaporated milk (Carnation 12 oz. each or store brand)
1 1/2 cups of Bacardi White Rum
Mix with blender ingredients in a pitcher
Place 3 whole cloves in bottom of bottle. Pour coquito into bottle. Refrigerate. Should keep for 8 - 10 days.