Coquito (puerto Rican Version Of Egg Nog) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Harlem Really Cooks by Sandra Lawrence Ingredients:
1 (15 oz) can cream of coconut |
1 (14 oz) can sweetened condensed milk |
1 (5 oz) can evaporated milk |
1 tsp cinnamon |
5 egg yolks |
3 cups bacardi 80 or 151 proof dark rum |
grated fresh nutmeg for garnish |
Directions:
1. Combine the cream of coconut, sweetened condensed milk, evaporated milk, cinnamon, egg yolks, and rum in a large bowl. Pour into a blender, in batches, mixing for 10-20 seconds. Pour into a clean container, cover, and chill. Serve with a grating of nutmeg.
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