Coquito (PuertoRican Egg Nog):
- 2 cans of condensed milk
- 2 cans of evaporated milk
- 2 cans of coconut milk (NOT Coco Lopez)
- 6 egg yolks.
- You will also need about 1 cup of white rum. I recommend you pour in 3/4 cup first and taste, and then add more as you see necessary.
Whichever you prefer, make sure you mix very well. I have not met an Osterizer with that capacity, so I usually use the cake mixer and a Pyrex bowl. Once you are done you store them in clean wine bottles (personally, I use Kahlua bottles) or any other bottle you like (you can buy some of those they sell at Michael’s too!).
Chill for about 4 hourse before serving or before giving away; it makes it nice and thick. Also, shake well before serving since the rum tends to weigh more and hangs around the bottom.
When you serve, you can add a bit of either nutmeg or cinnamon. I don’t add it to the mix because it gets grumos.