Serious Eats Coquito (Puerto Rican Coconut Eggnog) Recipe Studying Options: Cooking Mode
Ingredients
- 1 (12 ounce) can evaporated milk
- 8 whole cloves
- 1 cinnamon stick
- 1 (2 inch lengthy) piece ginger root, peeled and sliced crosswise into 1/4-inch thick models
- 1 (15 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can coconut milk (see notes)
- 1/2 cup to at least one cup white-colored rum (see notes)
- 4 large egg yolks
- 1 teaspoon pure vanilla flavoring
- 1/4 teaspoon ground cinnamon, plus additional for garnish
- 1/8 teaspoon freshly ground nutmeg, plus additional for garnish
Directions
Bring evaporated milk, cloves, cinnamon stick, and ginger root to boil over medium-high temperature in small saucepan. Remove from heat and steep for half an hour. Strain milk and discard solids. Awesome to 70 degrees, about twenty minutes.
Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla, cinnamon, and nutmeg in blender and blend until fully combined and foamy, one to two minutes.
Serve chilled and mud with a lot more cinnamon and nutmeg if preferred.