‘Tis the season for eggnog and I’m not talking about just any eggnog, No M’aam! I’m talking about eggnog with a tropical twist, Coquito, or also known as, Puerto Rican Eggnog.
I was reminded of this recipe after passing all the eggnog in the milk section at my local store today. I can’t believe I haven’t remembered this version of eggnog, especially after going through my coconut phase.
Ok, some might want to call it more of an obsession, but what can I say? I absolutely L-O-V-E the tropical, nutty flavor of this island nut. And obsession is such a strong word {chuckle}.
Back to this Puerto Rican eggnog, which is still a thick and creamy drink like the traditional eggnog, yet it has no eggs. That’s right, this is an eggless eggnog. Quite an oxymoron there, wouldn’t ya say? Egg-less Eggnog {smile}.
I might have had a sip or two of this drink before sitting down to write this post or it might just be sitting in a glass beside me, on the table, half full. Hey, somebody has to try these recipes before they get to you and if that is the selfless sacrifice I have to make, then count me in {wink}.
Like your traditional eggnog, you don’t have to serve this drink with alcohol (but what fun is that). Seriously now, you can leave out the alcohol for those that don’t drink and it’s just as yummy.
So if you love coconut like I do or maybe you just want to try an eggless eggnog, try my version of Coquito for a tropical twist on your Holiday season.
Coquito – Puerto Rican Eggnog
Ingredients
Makes 48 ounces
4 cups coconut canned milk, unsweetened
2 cup heavy cream
½ cup powdered sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Honey for glass preparation – at least 4 ounces
½ cup sweetened, flaked coconut
4-6 coconut strips
Dash of nutmeg for topping
Cinnamon sticks, 1 per glass
For alcoholic version ~ Rum to your own tasting
Directions
Place coconut milk, heavy cream, powdered sugar, cinnamon, and nutmeg into a blender. Blend until all ingredients are thoroughly mixed.
Pour into a small pitcher, cover, and refrigerate until chilled. Overnight is best so the flavors can mingle.
Prepare the glasses when ready to serve.
Pour about 3 Tablespoons of honey onto a flat plate for every 2 glasses to prepare. Place flaked coconut on same plate as honey, keeping them separate.
Roll the rim of the glass around in the honey so it covers the entire rim. Gently repeat same process in flaked coconut so rim of glass is covered with honey and coconut.
Place glass on counter and drizzle honey into the inside of the glass. You can use as much as you like here, keeping in mind it will sweeten your drinks. A little bit of honey for a mild sweet flavor. More honey for sweeter drinks.
For alcoholic versions, pour in desired amount of rum.
Pour in chilled coconut milk mix.
Sprinkle with a dash of ground nutmeg over the top, place either 1 to 2 coconut strips or a pinch of sweetened, flaked coconut on top.
Garnish with a cinnamon stick. Serve and enjoy!
Watch me make this here on Simmer.
Remember to drink responsibly this Holiday season.
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