Make Puerto Rican Egg Nog Now, Enjoy It Later
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| JK Grence |
Makes 1 gallon, at least 16 servings
6 egg yolks
2 cans Coco López coconut cream
4 12-oz cans evaporated milk
1 14-oz can sweetened condensed milk
1 750-ml bottle light rum
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon salt
Whisk egg yolks until light and foamy. Mix all ingredients together in a large bowl. Blend together in batches in a blender until well-blended. Pour into clean sealable bottles or jars. Store in the refrigerator for at least three days, up to one full month. Whisk to recombine before serving. Serve in small glasses. Garnish with a little fresh-grated nutmeg if you wish.
Variations:
Coquito Especial (Extra-Strength)
Increase the rum to 1 liter (generously poured), and add ½ cup heavy cream.
Virgin Coquito
Omit all of the rum. Serve immediately, storing in refrigerator up to two days.
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