Puerto Rican Coconut Eggnog (Coquito) Epicurious | October 2013
by Maricel Presilla
Gran Cocina Latina: The Food of Latin America
- One 12-ounce can evaporated milk
- 2 large egg yolks
- One 15-ounce can unsweetened coconut milk
- One 14-ounce can sweetened condensed milk
- 1 cup white rum
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Beat together the evaporated milk and egg yolks in a medium bowl. Strain into a 3-quart pot and simmer over medium heat until slightly thickened, about 5 minutes. Remove from the heat and let cool.
Transfer the egg yolk mixture to a blender, and blend in batches. Add the remaining ingredients, blending at high speed until frothy. Pour into a pitcher and refrigerate until chilled before serving.
Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton
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