What Latino holiday party will be complete with out some “Coquito”; it’s the Puerto Rican version of eggnog, made with coconut and rum. DELISH!
2 Jumbo Eggs
2 Egg Yolks
1 14 oz can of sweetened condensed milk
1 15 oz can of cream of coconut
1 12 oz can of evaporated milk
1 cup of heavy cream
¾ to 1 cup of light rum
In a blender, combine the eggs and egg yolks; blend on high until the eggs are pale yellow and very light. With the motor running, one at a time, slowly add the condensed milk, cream of coconut and evaporated milk. Blend for a minute or so, then with the motor still running, slowly add the heavy cream. Blend until just incorporated.
If while preparing the coquito your blender becomes too full, simply transfer some of the mixture to a serving pitcher, then continue as directed. Then add the remaining coquito to the pitcher and stir well, chill for 2 to 6 hours; it's best if done the night before, this way all the flavors set in.