We don’t tend to do a classic red bow Christmas
in this tropical land of sun and color that is Florida
We happen to do pinks and oranges and gold gilded coconuts in this here casa.
So…say I…Why not add that tropical twist on the classic Christmas eggnog?
Enter the Coquito.
Puerto Rico already figured this delicious concoction out…centuries ago.
It is true Feliz Navidad in a cup.
Slowly cooking egg yolks and evaporated milk over a double boiler
adding the quintessential tropical ingredients of
coconut milk, cloves, cinnamon, ginger and vanilla
and then…pouring into a cleaned wine bottle
and keeping in the fridge. Great to break out for guests.
Or continue to taste….and then REALLY get your decorating mojo going.
and hang glittery paper stars from the ceiling
as I may or may have not done.
:: cha cha cha ::
Coquito…Puerto Rican Christmas eggnog
- 2 egg yolks, beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (8 ounce) can cream of coconut
- 8 oz of coconut milk (I use light)
- 1 (14 ounce) can sweetened condensed milk (I tried it with non-fat)
- 1 cup white rum
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- some fresh grated ginger (you can omit this….I did)
- 1 teaspoon vanilla extract
- In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F. The mixture should be thick enough to coat the back of a spoon.
- Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum cloves, cinnamon,ginger and vanilla. Blend for about 30 seconds.
- Pour into glass bottles, and chill overnight.
- Decorate your house in wild Christmas colors. You will. Promise.