Ingredients for Puerto Rican Eggnog Coquito
- Evaporated Milk
- Creme De Coconut
- Egg Yolks
- 1/2 cup white rum (optional)
- Pure Vanilla Extract
- Cinnamon
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How to Make Puerto Rican Eggnog Coquito
- In a blender, combine 1 can (13.5 oz) of full-fat coconut milk, 1 can (13.5 oz) of evaporated milk, 1 cup of whole milk, 1 cup of granulated sugar, 4 large eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/2 cup of white rum (optional).
- Blend all ingredients on low speed for 1 minute, or until completely smooth.
- Strain the mixture through a fine-mesh sieve to remove any egg bits or lumps for an extra-silky texture (optional).
- Transfer the Coquito to a pitcher or airtight container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled. Garnish with a sprinkle of cinnamon and a lime wedge (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
18g
Carbs
2g
