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recipe_639_8785381

Coquito Eggnog

[ko • kee • tow]

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, fresh coconut milk may be substituted for lighter flavor and consistency.

[ko • kee • tow] 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, fresh coconut milk may be substituted for lighter flavor and consistency.
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Coquito Eggnog
Coquito Eggnog

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$2.29

Summary

    1½ cups                  water (12 oz)

    2 each                    Cinnamon Stick - Korintje

    2 tsp                       Madagascar Pure Vanilla Extract

    ½ cup                      seedless raisins

    1-12 oz can             evaporated milk

    1-14 oz can             sweetened condensed milk

    1-15 oz can             cream of coconut

    1-13.5 oz can          coconut milk

    ½ tsp                      Nutmeg - Ground

    ½ tsp                      Cinnamon - True Ceylon Ground

    garnish                   Nutmeg - whole, freshly grated, optional

    garnish                   Cinnamon Stick - Korintje, optional

     

    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; 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. Makes approximately 70 ounces.

    Recommended serving size: 6 to 8 ounces chilled, with no ice.v

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