Coquito (Traditional Tropical Eggnog)4 egg yolks (Organic free range)
2 cans of coconut milk
1 can of condensed milk
1 can of evaporated milk
1 cup of coconut rum
1 1/2 cup of 10 Cane rum
1 cup of 151 proof rum
1 vanilla bean
cinnamon sticks
Separate the egg yolks from the whites and place in a large sauce pan. Stir up the yolks until smooth but do not whip. Stir in the evaporated milk. Once mixed add the condensed milk. Mix until smooth. Add the coconut milk and simmer on low heat. Use a thermometer, do not let the temp exceed 138 degrees. Split the vanilla bean length wise with a knife and slide the back side of the knife down the bean to remove the inside and stir in. Now add the rum slowly and stir while mixing. Let the mixture cool and place in clean glass bottles. Add one cinnamon stick per bottle and refrigerate. Yield: 1.5L.
“I actually cut it in half for you—If you would like you can double up the recipe,” notes Rafael Tenjo, Liquid Engineer. “The coquito will stay good in the fridge for up to 2 months. In my house it doesn't usually last that long. You can also adjust the strength of the rum to taste. Be careful, this mixture hides its potency well." (Recipe provided by Rafael Tenjo, Liquid Engineer).
Get it at Harvest Café or pick up ingredients at Hometown Wines and Spirits and make it at home....
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