Coquito II

Coquito II

23
GISELLE73 4

"This a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!"

Ingredients 35 m {{adjustedServings}} servings

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Original recipe yields 16 servings

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Directions

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  1. In a medium bowl, whisk egg yolks until smooth. Whisk in cinnamon and vanilla Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum. Taste and adjust cinnamon and vanilla if desired. Blend well and strain through a fine sieve or cheesecloth. Pour into clean bottles. Serve chilled.
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Reviews 23

  1. 28 Ratings

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CRUCIANGOLD73
8/26/2004

WOW! This is delicious. It reminds me of home. I enjoyed this recipe very much. I have done it with the raw yolks and I have done it by cooking the yolks with the evaporated milk in a double-boiler then just blending the other ingredients in the blender, both ways are delicious. Try it, you wil agree!

kjd
12/24/2008

I live in Puerto Rico and have enjoyed lots of traditional Coquito. This recipe was far too thin and milky for my taste, and though I like a good rum, there was a bit too much in this.

DrCookiePR
2/20/2008

I have done this recipe twice and the second time used half the amount of eggs. It was still great (and healthier).