Tasting a well-made Coquito is like a Dancing with the Stars Competition. “Oh, we can make eggnog, my friend,” says my pal who is Puerto Rican American. And is he ever right. Since we feature the winner of the New Haven Coquito Contest on our show, let me be the first to tell you, Coquito at its best can match any champion eggnog, step for step. Try them both; have your friends vote. This recipe comes from Alex Province’s friend, Miguel Miranda.
Ingredients
- 1 can evaporated milk
- 1 can cream of coconut
- 1 can coconut milk
- 1 can sweetened condensed milk
- 4 egg yolks
- 6-8 cinnamon sticks
- cloves a few
- star anise a few
- 2 cups water
- 2 tablespoons vanilla extract real
- 1 cup Bacardi 151 rum or to taste
Servings: 2 liters
Instructions
- Add water, cinnamon, cloves and anise into saucepan and boil until reduced to 1/2 cup. Allow to cool slightly and strain.
- Combine milks and egg yolks in a heavy bottom stock pot and heat gently while whisking. Add spiced water and continue heating gently to just below a boil - but do not allow to boil.
- Remove from heat and add vanilla and rum.
- Funnel into a clean glass bottle and refrigerate.
- Serve well chilled in a small glass with a sprinkling of ground cinnamon or nutmeg.
