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Coquito Eggnog
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Author:
The Spice & Tea Exchange
Servings
approximately 70 ounces
Prep Time
5 hours
Spanish for “little coconut,” coquito is a traditional Christmas beverage originating in Puerto Rico. This recipe is built for the hustle of the holidays; it contains all pantry items (nothing perishable) and can be made and refrigerated up to two weeks in advance.
For simplicity and shelf life, this version does not use egg yolks. But if you can’t bear drinking nog without egg – and you’re familiar in the ways of tempering and food safety around eggs – this recipe can be enriched even further with the addition of two yolks. Canned coconut milk is commonly used, however, refrigerated coconut milk may be substituted for lighter flavor and consistency.
Ingredients
- 1½ cups spiced rum
-
2 each Cinnamon Stick - Korintje
-
2 tsp Pure Vanilla Extract
- ½ cup seedless raisins
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 15 oz cream of coconut
- 13 oz coconut milk
-
½ tsp Nutmeg - Ground
-
½ tsp Cinnamon - True Ceylon Ground
-
garnish Cinnamon Stick - Korintje
Directions
- In a large pitcher with a lid, add rum, cinnamon sticks, vanilla extract, and raisins (or divide equally if using more than one container). Leave at room temperature a minimum of one hour or up to overnight.
- To a blender container, add remaining liquid ingredients and ground spices (except for garnish); blend for 20 seconds.
- Fill rum-raisin container(s) with coconut milk mixture; stir or secure and shake well until combined. Chill for 3 hours minimum to meld flavors.
Recommended serving size: 6 to 8 ounces chilled. Garnish with a dusting of nutmeg and a cinnamon stick.