Eggnog is one my favorite things to drink, and I find it a crime that we only enjoy it once a year. Don’t you eggnog lovers feel the same way? A couple weeks back I decided to grab a container of pre made from the market. What a huge disappointment that was; once you go homemade you never go back. I am more than pleased with the recipe I usually make, but thought it would be fun to make a coconut version.
After a bit of research or wasting time scouring Pinterest, I found a few versions of coconut eggnog, otherwise known as Coquito. Most of the recipes called for the ingredients to be added all together in a blender, and then chilled. I prefer a thick, creamy custard base, so I decided to cook the eggs with the evaporated milk until slightly thickened, and then I adding rest of the milk ingredients, before cooking for a while longer. Tip, do not stop whisky, or you will scramble your eggs. I used a dark spicy rum, produced by Captain Morgan, as we prefer the flavors over a white rum when mixed with milk based product. As well, it goes really well with coconut milk.
Let’s just say, this was a HUGE hit, and the bottle did not last long over at Chez Us.
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