Coquito Traditional Recipe Made With Egg Yolks

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

BASIC COQUITO

Steps:

• Add cinnamon to a large bottle or other container that can hold at least 8 cups using a funnel. Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, and rum through the funnel. Shake or stir well to combine.
• Refrigerate coquito until chilled, at least 1 hour. Shake or stir before serving.

COQUITO - TRADITIONAL RECIPE (MADE WITH EGG YOLKS)

Steps:

• Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
• Add Coco Lopez and continue to mix for about 15 minutes on low flame.
• Add Rum and cinnamon sticks with water.
• Mix everything on low flame for about 20 minutes.
• Let cool and serve.
• ** Use whisk for a smoother consistency ** if desired.

TRADITIONAL COQUITO (WITH EGGS/ COOKED)

Steps:

• In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reducei heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature. In a 3 quart.Saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed.
• Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 minutes (do not boil) set aside to cool slightly.
• When cinnamon flavored liquid has cooled stir in coconut milk, until well mixed.
• . In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.