Want to try something new for your holiday libation this year? Mix up a batch of Coquito! This is the traditional Puerto Rican version of Egg Nog, and it's muy delicioso.
Coquito (Puerto Rican “Egg Nog”)
1 can Coconut Milk
1 can Evaporated Milk
1 can Sweetened Condensed Milk (minus 2 ounces)
6 Egg Yolks
1 ½ Cups Rum
½ teaspoon Cinnamon, plus more for Garnish
Whisk or blend together the egg yolks and rum until well beaten.* Add equal amounts of the three milks, plus the cinnamon, and mix until combined.
Pour into glass bottles with stoppers and refrigerate. It should keep for at least a week. (And probably much longer.)
Sprinkle with freshly-ground cinnamon before serving.
Adapted from a recipe by author Sarah McCoy (handed down from her abuelita, Maria Esparra Norat).
*There is always some risk to consuming raw eggs. However, the risk is very small, and combining them with the alcohol in this fashion makes it even smaller.
This Coquito is very easy to make and delicious. I whipped mine up in the blender — the only drawback was that it was more liquid than the carafe could hold, so I had to do it in batches. Next time I'd probably do it in a bowl with the mixer.
You should probably make this with a Puerto Rican rum, just to be authentic. Either white or gold would work, although I think white is more traditional. I'm not a fan of Bacardi (the most common Puerto Rican rum), but you could try Don Q or Ron del Barrilito.
There are endless variations you can make with this same basic recipe. You could add nutmeg, vanilla, banana, more rum, whatever you like.
¡Salud, amor y pesetas!