A simple twist on coquito, a Puerto Rican coconut eggnog recipe .
Oh coconut eggnog, I love you. I’m so glad I heard about you on Facebook and tried to make you at home. I’m so glad that you turned out to be as delicious as I imagined. You have made this winter slightly more tolerable.
If anyone is in the midst of a complete winter funk like I am, trust me when I say this awesome eggnog definitely helps ease the winter blues temporarily. The coconut rum takes it from holiday winter wonderland to tropical island.
My holiday traditions are pretty minimal. Bake an insanely involved coconut cream cake. Attend a raucous potluck/gift exchange on Christmas eve at my besties house. Spend Christmas day in my PJ’s watching movies with The Hubs., then cook a really nice meal for The Hubs and I to enjoy (still in our PJ’s) with some great wine.
That’s it. Pretty simple, and pretty ideal if you ask me. Only from now on, I plan to make a big ol’ batch of coconut eggnog to enjoy throughout the day. That’s right. This drink is so good that I’m going to make it a permanent tradition.
If you’re one of those people who thinks they don’t like eggnog, give this version a try. I’m willing to bet it will change your mind.
- 1 pt. half-and-half
- 4 cinnamon sticks
- 1 teaspoon whole cloves
- 5 large egg yolks
- 1 can (14 oz.) sweetened condensed milk
- 1 can (14 oz.) coconut milk
- 1¼ cups Malibu coconut rum
- Ground cinnamon
- Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
- Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Strain.
- Chill at least 3 hours and up to 3 days.
- Blend using a stick blender until frothy. Pour into a bowl and stir in rum.
- Ladle into glasses and sprinkle with ground cinnamon.