From Thanksgiving through the holiday season, eggnog is a staple in the refrigerator. My taste for it must have started when I was a kid enjoying Mother’s homemade goodness. Once, however, I remember getting into trouble for pouring a cupful back into the punch bowl because it tasted funny. The funny was bourbon for which I had not yet acquired a taste.
Over the years I have tried many varieties and am amazed at how different they are. A few haven’t been satisfactory but most are pretty tasty. This year I went for something totally different made at home with an interesting combination of ingredients and no eggs!
Called Coquito, it appeared in an email from Liquor.com, an interesting and informative website. Said to be popular in the Caribbean islands, Coquito is a bit sweeter than traditional eggnogs and has the flavor of coconut. I’m a fan of anything coconut, so there was no doubting it would be tried.
Unless you don’t like coconut, Coquito is very satisfying. The recipe makes a generous amount that divided among small containers makes a nice gift. Should you want to try it before concocting a whole batch, make 1/4 of the following recipe.
56 ounces condensed milk
48 ounces evaporated milk
25 ounces Cream of coconut
4 teaspoons vanilla
4 teaspoons cinnamon
1 teaspoon nutmeg
1 750 ml bottle of white, anejo or spiced rum
Put all ingredients except rum in a saucepan and bring to a simmer over medium heat, stirring constantly. Remove from heat and cool. Add rum and stir to combine. Transfer to sealable bottles and add one cinnamon stick to each. Seal and store in the refrigerator.
Serve over ice in a cocktail glass or in a chilled stem and garnish with a cinnamon stick. Enjoy!