Coquito Puerto Rican Eggnog (Blanco Tequila version)
A creamy, tropical Puerto Rican coconut eggnog made with white tequila, coconut milk, and warm spices — no cooking required.
Equipment
- Blender
Ingredients
- 1 15 oz can of cream of coconut Coco Lopez preferred
- 2 13.5 oz cans of full fat coconut milk
- 2 12 oz cans of evaporated milk
- 2 14 oz cans of condensed milk
- 2 cinnamon sticks or 3 teaspoon of cinnamon powder
- 3 egg yolks
- 3 cups of white tequila adjust to your liking
- 1 pinch of salt
- 2 tablespoon of vanilla extract or vanilla paste or 2 vanilla pod
- Freshly ground nutmeg optional
- Coconut flakes
Instructions
- Blend the rum with egg yolk and pinch of salt then add coconut milk, cream of coconut, condensed milk, cinnamon sticks, cinnamon powder and vanilla extract.
- Blend until smooth.
- Store in air tight container and refrigerate until cold, can last up to 2 months in the refrigerator. Garnish with freshly ground nutmeg and coconut flakes before serving.
Notes
Cooked Variation: Instead of tempering the egg yolks with tequila, you can temper them with heated evaporated milk instead.
