Eggnog is one of 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? A couple weeks back I decided to grab a container of pre-made from the market. What a 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 added rest of the milk ingredients, before cooking for a while longer. Tip, do not stop whisking, or you will scramble your eggs. I used a dark spicy rum, produced by Captain Morgan, as we prefer the rich flavor over a white rum when mixed with a milk-based cocktail. It also pairs well with coconut milk.
Let’s say, this was a HUGE hit, and the bottle did not last long over at Chez Us.
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Coconut Eggnog Coquito
12 ounces evaporated milk
13.5 ounces unsweetened coconut milk
14 ounces sweetened condensed milk
2 egg yolks
1 cup dark rum
1 cinnamon stick
Whisk together the evaporated milk with the egg yolks in a medium-sized saucepan.
Place over low heat on the stove, and continue whisking until slightly thickened, about 3 – 5 minutes. Do not stop whisking or you will have scrambled eggs.
Whisk in the coconut milk and the condensed milk until combined. Continue to simmer over low heat for 3 minutes.
Stir in the rum.
Pour into a clean glass container that had a lid. Add the cinnamon stick.
Place in the refrigerator overnight.