Puerto Rican Egg Nog (Coquito)(Best Version) Recipe

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Puerto Rican Egg Nog (Coquito)(Best Version) Ingredients

2 cup water
8 each 3 inch cinnamon sticks
6 each large egg yolks
3 each 12 oz cans of evaporated
1 milk
2 each cans coconut milk
3 each 14oz cans sweetened
1 condensed milk
3 cup white rum (a touch less if
1 you use 151 proof,!!burp!!)

A Recipe for
Puerto Rican Egg Nog (Coquito)(Best Version)

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

Puerto Rican Egg Nog (Coquito)(Best Version) Recipe
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This is a recipe for Puerto Rican Egg Nog (Coquito)(Best Version) from the recipe cookbook of Recipes-to-go (Egg)

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Puerto Rican Egg Nog (Coquito)(Best Version) recipe - a tasty recipe for you to add to your collection!
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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

Puerto Rican Egg Nog (Coquito)(Best Version)

Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.
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Puerto Rican Egg Nog (Coquito)(Best Version) Directions

In a 2 quart saucepan, heat water and cinnamon sticks to boiling over
high heat. Reduce heat to medium and cook until liquid is reduced to
one cup. Remove cinnamon sticks and set liquid aside to cool to room
temperature.

In a 3 quart saucepan with a wire whisk, beat egg yolks and
evaporated milk until well-mixed. Cook over low heat, stirring
constantly until mixture thickens and coats a spoon - about 10
munutes (DO NOT BOIL). Set aside to cool slightly.

When cinnamon flavored liquid has cooled, stir in coconut milk, until
well mixed. In serving bowl, combine coconut mixture, yolk mixture,
sweetened condensed milk and rum. Chill well and serve.

Many thanks to Stephanie Kuzemchak and Dianne Weinsaft.

Serves: 16

Puerto Rican Egg Nog (Coquito)(Best Version) Recipe brought to you by Recipes To-Go

Puerto Rican Egg Nog (Coquito)(Best Version) Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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