Spread some holiday cheer with this thick, creamy, coconuty Puerto Rican eggnog recipe. You’ll love this delicious twist on old fashioned eggnog. In fact, if you’ve never really been a fan of the stuff, I bet you’ll drink this right up. Cheers!
This recipe comes from Joyce at My Stay at Home Adventures!
Puerto Rican Eggnog Recipe
Puerto Rican Eggnog (called Coquito) is a creamy, dreamy coconut-y twist on what you normally think of as eggnog. There are many ways to make this drink, and traditionally, it does not include eggs, but this version does. Why? Because the eggs make the drink even creamier and richer, so you really can’t go wrong with adding a couple of egg yolks. But if that idea doesn’t appeal to you, just leave them out.
- One 12-ounce can evaporated milk
- 2 large egg yolks
- One (14-ounce) can cream of coconut milk
- One 14-ounce can sweetened condensed milk
- ½ cup white rum
- ½ teaspoon ground cinnamon
- ½ teaspoon of ground clove
- 1 teaspoon of vanilla extract
- ½ cup of water
- Cook the beaten yolks and evap. milk on medium heat until it thickened.
- As you stir constantly the mixture should thicken enough to coat your spoon.
- After this transfer your mixture to a blender.
- Add the rest of the ingredients and blend for about 30 seconds.
- Pour into a glass bottle and chill overnight.
Just look at it. Doesn’t it scream Christmas? Get your blender ready, and try not to drink too much before it chills. Okay, you can try a taste or two, but I promise, it’s much better when chilled overnight.
Pour into glasses (small or big… we won’t judge), sprinkle with some fresh cinnamon, and drink up.
For more yummy drinks, check out these posts: