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Cocquito! Puerto Rican Eggless Eggnog!

Coquito!

Puerto Rican eggnog (No eggs) After doing a bit of research I found out a bit about the egg version: Most traditional Coquito recipes are egg free. The version with raw eggs is actually from Venezuala, actually called Ponche Crema. This is great for both Christmas and New Years, or though the entire season. Do know it is a very caloric drink!

I will post a few tips at the end of this blog….

But first here is what you need to make this yummy, frothy holiday beverage!

* Blender
 

* Light Bacardi RUM! ( I used 12oz, you can use up to 3 cups, depending on your taste and how strong you like it)

*1 15-ounce can cream of coconut (shake well)

*1 14-ounce can sweetened condensed milk

* 1 12-ounce can evaporated milk (shake well)

* 1/2 cup milk (Unless you use 4oz or more or the light Rum)

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground cloves

* 1/8 teaspoon ground nutmeg (I like to use Pumpkin Pie Spice instead)

*1 teaspoon GOOD Vanilla extract (try to get your vanilla from a specialty store, not the super market stuff, it does make a big difference!)

What you need to do:

* Mix all of your liquid ingredients into your blender (Nit the vanilla)

* Blend on high for about 2 minutes

* Add seasonings dry and vanilla and blend for about another minute.

* Pour into bottles, place in fridge and chill for a few hours.

ENJOY!

Tips…

* Typically this is served cold in small glasses, even shot glasses. It can be very strong depending on the amount of Rum you choose to use. After one serving you should definitely feel the warmth from the Rum.

* If you want to drink it right out of the blender you can serve on ice.

* I suggest if you don’t want a lengthy wait for it to chill, place all liquid ingredients in the fridge over night. Bam! Cold Coquito right out of the blender!

* You can add two egg yolks if you like, you can use a double boiler and whisk them with the evaporated milk, so the dangers of raw egg is not there.

* Or, better yet, add 8OZ of Eggnog!
 
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