Coquito - Puerto Rican Eggnog
By: Bromography
Published: Tuesday, December 21, 2010 - 8:12pm

Ingredients




4 egg yolks
12 ounces evaporated milk (1 can)
14 ounces sweetened condensed milk (1 can)
14 ounces coconut cream (1 can)
10 ounces coconut water (fresh or canned)
10 ounces white rum (preferably Puerto Rican)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract

Preparation

1 Combine evaporated milk and egg yolks in a double boiler over a moderate heat.  Stir constantly until mixture reaches 160°F (light simmer).  This process pasteurizes the raw eggs, and may be omitted if  pre-pasteurized eggs are used. 2 Lightly blend condensed milk, coconut cream, coconut water, white rum, cinnamon, nutmeg and vanilla in blender. 3 Add milk and egg mixture to blender. Blend lightly until uniform. 4 Serve chilled over ice.