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Caption: PUERTO RICAN
COCONUT EGGNOG
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Caption: Last year, my grandmother passed away. Her nickname was "Estrella", which means "Star". She had the best recipe for coconut eggnog. She passed it down to us.
This is our family recipe.
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Caption: There are 2 variations. The recipe can be made spicy by adding cloves and nutmeg. The creamier version omits these spices, adds a can of sweetened condensed milk and it`s primary flavor is coconut. My grandma`s recipe fits the later version. This beverage is usually served at Thanksgiving and Christmas time.
Caption: Grandma Estrella's Coquito Serves 4-6
1/2 cup of water
1 cinnamon stick
1 egg yolk
1/2 teaspoonful of coconut flavor
1 cup of sugar (or sugar substitute)
1 can of coconut milk
1 can of evaporated milk
1 can of condensed sweetened milk
1 cup of white Caribbean rum or
1/2 cup of white Caribbean rum and 1/2 coconut flavored Caribbean rum
A blender
a small mixing bowl
glass measuring cup (microwave safe)
a mixing spatula
Glassware
*Please note that one cup of rum is a large amount and you can add less than one cup or none at all.
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Caption: Sugar & Yolks Mix the egg yolk with the sugar until thoroughly blended.
Caption: Take the cinnamon stick and 1/2 cup of water into the glass measuring cup and put it in the microwave for 3 minutes in high or until the water starts boiling.
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Caption: Take the hot water with the cinnamon and slowly blend it into the egg mix. I like doing this part by hand and very slowly, making sure the mixture doesn't get lumpy.
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Caption: After blending the egg, sugar, water and cinnamon, pour the mix into the blender along with the condensed milk can, the sweetened milk can, coconut milk can, coconut flavoring and blend. Lastly, add the rum.
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Caption: After blending, cool in the freezer for about an hour. Serve chilled in a martini glass, if you are throwing a casual party and a goblet if you are throwing a formal one.
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Caption: Enjoy!
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