I know Im late with this, but better late than never. This is what you call Puerto Rican eggnog, also known as coquito. This traditional alcohol drink can be find in every Puerto Rican household during the holidays.
I remember growing up and my dad setting up all the ingredients, which by the way at that time when I was growing up seem like a lot of ingredients, all dairy product.
Everyone has their own version of making this drink. I decided to make it this past holiday and made it several times.
I gave some out for Thanksgiving and gave them as gifts for the holiday. I find it gratifying to make your owns and give them as gifts holiday or any occasion.
I went looking for small Mason Jars or glass bottles every where. I must of went to Deals about a thousand time picking some up, which by the way is much cheaper than ordering them on line.
I happen to have some Burlap material left over from my table setting for the holidays and worked my magic with it.
I’m giving my version, actually my dad version of this rich milky drink. It don’t necessary has to be the products I purchased but is what my dad used, so I’m keeping the same tradition.
- 1 Carton of Egg Nog
- 1 Condensed Milk
- 1 Cream of Coconut
- 1 1/2 Can of Carnation Milk
- 2 Egg Yolk
- 2 Tablespoon Cinnamon Powder
- Cinnamon Sticks
- 1 Teaspoon of freshly grinded Nutmeg
- 1 1/2 cups of Wray and Nephews Overproof Rum.
You can use Barcardi as oppose to the Wray and Nephews, but this is what my dad used.
In a large bowl combine carnation milk, eggnog, cream of coconut and condensed milk in a bowl and with a hand blender or a whisk, mix all the ingredients together and when all combined add eggs one at a time.
Add nutmeg and cinnamon powered and whisk again, I add on the rum at the end. When the consistency and taste is just right,Wray and Nephew this is a strong alcohol drink. I add about a cup to the mix. You can add more if you want but you don’t want to taste the rum, you want it as smooth as possible.
To carnish this drink add a stick of cinnamon and sprinkle a dash of cinnamon powdered on top.