Coquito is a Puerto Rican take on eggnog. Due to shelf stability and availability, most coquito recipes use canned milk like evaporated milk and sweetened condensed milk. This recipe, adapted from our traditional eggnog recipe, uses fresh milk and powdered sugar instead. For the coconut components, we use two unsweetened canned ingredients: coconut cream and coconut milk.
Unlike a typical eggnog recipe, this recipe uses no egg whites. The cinnamon extract can be substituted for a tablespoon of ground cinnamon, but using extract prevents sediment at the bottom of the bottles.
We think bottling in sanitized swing-top bottles is best. Age for six weeks in your fridge — and enjoy!
- 12 egg yolks
- 1/2 Gallon whole milk
- Three 13.5 oz cans cream of coconut (unsweetened)
- Three 13.5 oz cans coconut milk (unsweetened)
- 1 pound powdered sugar
- 1 liter white rum
- 1 teaspoon ground clove
- 4 teaspoons cinnamon extract (or Fireball whiskey)
- 4 teaspoons vanilla extract
Cream together the yolks and sugar in a stand mixer. If you have no stand mixer, whisk constantly throughout entire mixing process. Then you'll be motivated to buy a stand mixer.
Add in clove, cinnamon, and vanilla.
Slowly pour in rum.
Add in coconut cream.
Add in coconut milk.
At this point you may need to switch to a larger vessel, unless you have a very large stand mixer.
Add in milk. Whisk until thoroughly combined.
Pour into bottles.
Age six weeks in the refrigerator before drinking.
36.9g Saturated fat