Traditional Puerto Rican Coquito Recipe
Ingredients
2-15 oz can of cream of coconut (I prefer Coco Lopez)
1 quart eggnog (store-bought or your favorite recipe)
1-12oz can of evaporated milk
6 cinnamon sticks
1 cup of sugar
6 egg yolks, (discard the whites)
½ a fifth of dark or light rum (or more to taste)
Preparation
1. Combine the cream of coconut, eggnog and milk in a bowl and set aside in the refrigerator.
2. In a sauce pan over medium heat, combine 1 cup of water and cinnamon sticks, bring to a soft boil, and let simmer until the water turns brown, about 10 minutes. Reduce the heat to low and slowly add the sugar, whisking to help dissolve it quickly. Let it simmer until it reaches a syrupy consistency; about 10 minutes. Remove it from the heat, and let cool to room temperature.
3. Using a wire whisk, whisk the yolks very well in a large bowl until they’re thoroughly mixed. Add the cream of coconut mixture, cooled cinnamon syrup and rum and mix well. Taste it and add more rum according to your liking.
4. Transfer to clean gallon bottle or divide between cleaned empty wine bottles and refrigerate immediately. Before serving shake and serve chilled.
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