Puerto Rican Eggnog (Coquito)

  • One 15-ounce can sweetened cream of coconut (like Coco Lopez)
  • 1 ½ cups white rum
  • One 12-ounce can evaporated milk
  • One 12-ounce can sweetened condensed milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract

Combine all ingredients in a blender and blend at low speed until smooth. Pour into a pitcher and serve in small glasses. NOTE: If you are concerned with eating raw eggs, you can use egg substitute with wonderful results. Also, wash the shells well before using them may reduce any risk of infection. In any case, pregnant women and those with compromised immune system should avoid raw eggs.

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1 Response to “Puerto Rican Eggnog (Coquito)”



  1. 1 Ponche (Spiked Eggnog) « hungry food love Trackback on December 24, 2012 at 10:30 am
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