Best Caribbean Eggnog Recipes

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (Puerto Rican Coconut Eggnog) image

Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.

Provided by Alejandra Ramos

Time 2h10m

Yield 16 to 20 small servings

Number Of Ingredients 9

Ingredients

One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
One 14-ounce can coconut milk
One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya)
3 cups white rum (gold rum can be substituted; see Cook's Note for low- and no-alcohol versions)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon, plus more for garnish
2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle)
1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional

Steps:

Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

CARIBBEAN EGGNOG

Caribbean Eggnog image

Make and share this Caribbean Eggnog recipe from Food.com.

Provided by LilSilvermoore

Categories Beverages

Time 5m

Yield 1 gallon

Number Of Ingredients 8

Ingredients

6 large egg yolks
1/2 teaspoon cinnamon
4 tablespoons vanilla extract
1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
5 (12 ounce) cans unsweetened evaporated milk
1 (14 ounce) can unsweetened coconut milk
1 liter white rum

Steps:

Beat egg yolks thoroughly and strain into very large bowl or pot.
Add cinnamon and vanilla; beat well.
Add cream of coconut, cans of milk, and rum; blend well.
add more cinnamon, vanilla or rum to taste.
Strain again, and chill.

Nutrition Facts : Calories 7802.2, Fat 353.4, SaturatedFat 254.2, Cholesterol 1887, Sodium 2636.6, Carbohydrate 444.9, Fiber 10, Sugar 249.3, Protein 183.2