Egg Nog, Egg Schmog
While my sister and I can remember our father drinking egg nog from the carton (ewwww), I’m not a huge fan and we are having a small East Bay Holiday Soire tomorrow. We will buy the half gallon from the market and we will spike it, but I found this Cuban recipe for a Coquito on the Always Order Dessert blog and had to give it a try.
I am substituting coconut milk for cream, as it is what I have in the pantry and I need to chill it over night…
We’ll see how it tastes!
Coquito (Puerto Rican Coconut Eggnog)
Makes about 15 to 20 small servings
Ingredients
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 (15oz) can coconut cream (such as Coco Lopez or Goya)
3 cups rum (preferably light, but dark rum always works! See variations at the end for low or no alcohol versions)
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise (optional)
Directions
Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in. (If your blender is small, do this in batches and pour into a large bowl as you go.)
Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold.
Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving).
