I happen to love eggnog. I mean I love eggnog so much that I even buy it in the carton. I doctor it up a bit with spices and bourbon of course; this photo is from last Christmas Eve.
But why stop drinking eggnog after the holidays? I say hell no to that! I want my eggnog!
Recently I came across a Goya magazine ad for coconut eggnog, or Coquito, which according to the ad is an authentic Puerto Rican beverage.
Since eggnog isn’t available at the grocery store any longer (why?) I knew I would have to try this version for my eggnog fix.
This isn’t the same as regular home-made eggnog, but I thought the coconut flavor would be really fun, and it definitely is.
Here’s the recipe as I photographed it from the magazine.
In a blender jar, add the evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, vanilla extract and ground cinnamon. Blend on high until mixture is well combined.
Pour eggnog into a pitcher and transfer to the refrigerator. Chill until cold.
When ready to serve, shake first, add to glass, and add rum to taste.
Garnish with ground cinnamon and cinnamon sticks, if desired.
I tried the eggnog both chilled and at room temperature, and I enjoyed both.
The color isn’t as pretty if vanilla extract and cinnamon are included in the mixture, so these photos don’t show the eggnog with those ingredients.
I did include a grind of nutmeg before serving.
Note: If you chill this eggnog overnight, you could always include a few cinnamon sticks.