Thursday, December 22, 2011

Coquito or Puerto Rican Eggnog

I came across this blog post about Coquito or Puerto Rican Eggnog. It intrigued me but I knew I didn't quite have the ingredients. I thought about it some and rifled through the cupboards and came up with a version that is amazing. The alcohol will take your breath away (and we only used half) and the drink needs to mellow atleast 24 hours. We tasted it right after I made it and it was okay. But when we tasted it last night after the 24 hours, it was much smoother and so many more flavors came out. My version has less sugar and alcohol and maybe less fat. It's not meant to be a reduced version - it just came out that way. I still think it's going to be quite the treat at our holiday parties this weekend.

1 cup powdered milk
3/4 cup water
1 can coconut milk
1 1/4 cup half and half
1 1/2 cups gold rum
1/2 cup sugar
2 cinnamon sticks
1 tsp gd cinnamon
4 cloves
1/4 teas cardamom seeds
1 teas orange extract

Using a funnel, pour the powdered milk and water into a large bottle (we used a half gallon ice tea bottle). Put on the lid and shake until the powdered milk is fully incorporated into the water (it's okay to have a few lumps but remember to shake often and break them down before serving). Add remaining ingredients to bottle and shake to incorporate. Don't feel like you have to be gentle - shake with vigor.
Feel free to taste to see if it's sweet enough but remember this will not be the final flavor. Let sit in refrigerator for 24 hours before serving. We actually made this three days early to give it the most time to mellow. Should keep for about a week.

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