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Christmas Coquito "Puerto Rican Eggnog"

By Lydia., NJ

-

INGREDIENTS:

2 egg yolks, beaten

1 (12 fluid ounce) can

evaporated milk

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1/2 cup white rum

1/2 cup water

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

 

 

 

 

 

DIRECTIONS:

1.

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.

2.

Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.

 

 

 

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