Zutaten für Coquitos
- Coconut Cream
- 2 (14-ounce) cans sweetened condensed milk
- Evaporated Milk
- 12 large egg yolks
- Cognac
- 1 teaspoon vanilla extract
- 1 cup white rum (or more, to taste)
- 1/2 teaspoon ground cinnamon
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Zubereitung von Coquitos
- In a large blender, combine 12 large egg yolks and 2 (14-ounce) cans of sweetened condensed milk. Blend until smooth and creamy.
- Add 1 (15-ounce) can of cream of coconut, 1 cup of white rum (or more to taste), 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of salt. Blend until well combined.
- Strain the mixture through a fine-mesh sieve into a large pitcher to remove any egg strings or lumps.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and chill thoroughly.
- Before serving, give the Coquito a good stir. Garnish each serving with a sprinkle of cinnamon and a few toasted coconut flakes (optional). Enjoy responsibly!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
20g
Carbs
1g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Puerto Rican North American For Large Groups Low Protein Beverages Eggs Dairy Caribbean Easy Central American Beginner Cook Dinner Party Holiday Event Punch Eggs Cuban Dietary Christmas Low Sodium Low Carb Low In Something Taste Mood Sweet Number Of Servings Presentation Served Cold 3 Steps Or Less
