Coquito Coconut Eggnog - cooking recipe

Ingredients
    4 cups unsweetened coconut milk
    4 cups unsweetened almond milk
    2 (15 ounce) cans cream of coconut
    2 cups Puerto Rican white rum, or more to taste
    8 eggs
    1 cup turbinado sugar
    1 cup honey
    2 tablespoons vanilla extract
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
Preparation
    Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
    Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

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