Coquito is a Puerto Rican coconut egg-nog served on Christmas and New year's. The drink is often served in a shot glass garnished with nutmeg and cinnamon.
- 4 egg yolks
- 6oz can cream of coconut (Coco-Lopez)
- 12oz can evaporated milk
- 14oz can of coconut milk or home made
- 14oz can sweetened condensed milk
- 4oz dark rum
- 3 cinnamon sticks
- 2 star anise
- 1 cup of water
- 1/4 tsp of whole cloves
- ground nutmeg and cinnamon for garnish
- 1 vanilla bean or 1 tsp vanilla extract
- In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
- First remove the seeds from vanilla skin. Hold the bean down on either end. With the tip of a paring knife, poke a hole in the top and slide it down the bean, splitting it in half lengthwise. Open it with the knife tip and scrape down, collecting the seeds on the blade.
- Start by boiling the vanilla seeds and skin (not vanilla extract), cinnamon sticks, clove and star anise in the 1 cups of water. Reduce to 1/2 cup. When the water turns yellow and has the smell and you can taste the spices, take the spices out.
- Add coconut milk, cream of coconut and sweetened condensed milk to spiced water and stir over medium heat for 3 minutes or until a slight boil. Remove and cool.
- Once cool mix in eggs, rum and vanilla extract if using extract.
- Refrigerator serve cold in shot glasses, or with ice in tumblers. Garnish with nutmeg and cinnamon.
(NOTE: It is extremely important that you make sure there are as little clumps in the mixture as possible!)