Coquito II recipe

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Ingredients

6 egg yolks
½ teaspoon ground cinnamon
4 tablespoons vanilla extract
1 (14 ounce) can sweetened condensed milk
5 (12 fluid ounce) cans evaporated milk
1 (10 ounce) can unsweetened coconut milk
1 (14 ounce) can sweetened cream of coconut (such as Coco Lopez®)
4 ¼ cups light rum

Nutrition Info

503.1 calories
carbohydrate: 39.2 g
cholesterol: 42.6 mg
fat: 18.6 g
fiber: 0.3 g
protein: 10.6 g
saturatedFat: 13.7 g
servingSize: -
sodium: 168.2 mg
sugar: 38.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.

Recipe Yield

1 gallon

Recipe Note

This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!

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