Coquito II
This is a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
This is a traditional Puerto Rican eggnog. I am Crucian-Puerto Rican (from St. Croix, VI) and we enjoy this made with our own Cruzan Rum. So, kick up your feet and enjoy!
- Carbohydrate 732.776491865596 g
- Cholesterol 1568.64534490791 mg
- Fat 281.698773785321 g
- Fiber 1.48407999199182 g
- Protein 103.483290830108 g
- Saturated Fat 219.191607363681 g
- Serving Size 1 1 Gallon (4322g)
- Sodium 1431.20542951817 mg
- Sugar 731.292411873604 g
- Trans Fat 11.803297006171 g
- Calories 8035 calories
Step-by-step
- In a medium bowl, whisk egg yolks until smooth.
- Whisk in cinnamon and vanilla
- Stir in coconut milk, cream of coconut, sweetened condensed milk, evaporated milk, and rum.
- Taste and adjust cinnamon and vanilla if desired.
- Blend well and strain through a fine sieve or cheesecloth.
- Pour into clean bottles.
- Serve chilled.
Building Texture Through Dairy and Rum
Evaporated milk provides the structural backbone of this traditional Puerto Rican holiday beverage. Cream of coconut and sweetened condensed milk introduce heavy sugars and fats that thicken the liquid significantly. Whisking egg yolks thoroughly before adding liquids creates a stable base. Pouring four and one-quarter cups of light rum into dairy requires a steady stream to prevent curdling. Alcohol alters the freezing point of the mixture, allowing safe storage in glass bottles for up to three weeks at 38 degrees Fahrenheit.
Refining Mouthfeel
Coconut milk contains solids that separate during mixing. Passing the finished liquid through a fine sieve or double layer of cheesecloth removes residual egg bits and coconut pulp. This mechanical straining step transforms a gritty mixture into a velvety emulsion. Chill the bottled beverage for at least four hours before serving to let the fats solidify slightly and bind the flavors together.
