Last holiday season my friend, Jim, gave me this recipe. It is the Puerto Rican version of eggnog. For the last 10 years in Spanish Harlem, in New York City, there is a contest to see who makes the best version of Coquito and everyone has their own version.
So I decided to start a new tradition for our house, Coquito as the drink of the holiday season. This is delicious! It is creamy with the cream of coconut, has a kick with the rum and still has the familiar flavor of eggnog with the nutmeg and the egg yolks. The curly haired boy will love this.
Be sure to have friends coming over when you make this. It makes a big batch and you will be tempted to drink it all yourself!
Basic Coquito Recipe
from Elaine Heinzman of Weekend Edition
1 cup white rum
1 can cream of coconut (use a latin brand such as Coco Lopez or Goya - you want cream of coconut that's sweetened with sugar or corn syrup)
2-3 egg yolks
2 cans evaporated milk
2 tsp. vanilla extract
1 tsp. nutmeg
Combine all the ingredients in a blender and blend thoroughly (until egg yolks and nutmeg are evenly distributed). Pour into a glass bottle or pitcher, and chill overnight in the refrigerator. Strain the mixture trough a medium mesh strainer. Return the strained coquito to the glass container and refrigerate.
It is best to drink it within 3 days of preparing - if it lasts that long.
December 5, 2012 Daylight 4 hours, 18 minutes, 55 sec. Temp H-24 /L -33 ºF
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