Add a Puerto Rican twist to the classic Eggnog this holiday season. Sip on this dessert cocktail and you will go coconuts! Thick and creamy yet refreshing, this traditional drink is no rum-bug (that’s rum + humbug for you). So go hit the stores and fill your shelves, for this weekend’s hot seller drink is gonna be your Coquito!
This tropical Eggnog is usually shared on Christmas Eve and made in large batches for gifting. So we are jumping on the Puerto Rican bandwagon and prepping a bunch of Coquito bottles (perhaps for our Christmas hampers- keep on the lookout!)). While everyone has their own recipe and customisations, ours is an eggless version. If you are a little freaky about raw eggs and the traditional Eggnog, give this a whirl and you will not regret it!
Caters to: 10 tipples
Prep Time: 30–40 minutes
Challenge Level: Intermediate
From The Pantry:
- 1 dry coconut
- 1 bottle (750 ml) rum of choice
- 1 can (400 ml) coconut milk
- 1 can (443 ml) coconut cream
- 2.5 cans (354 ml) evaporated milk
- 1 can (414 ml) sweet condensed milk
- 2 large cinnamon sticks
- Ice cubes
Cook Away:
- Preheat the oven to 350 degrees.
- Break the coconut and drain its water. Reserve in a bowl and set aside.
- Place the broken coconut on a baking tray and bake for 15 minutes.
- Placing the coconut on a tea towel and using a hand fine-grater, obtain the flesh and add to a bowl. Mix reserved coconut water and rum.
- Combine coconut milk, coconut cream, evaporated milk, condensed milk in the coconut rum mixture and blend. If using a blending jar, work in batches.
- Once blended, transfer to a covered pitcher. Add cinnamon sticks and refrigerate for upto 2 days.
- Stir before serving and finish off with ice cubes.
Featured Image Courtesy: latinamoms.com
