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)
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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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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