Coquito Puerto Rican Eggnog
Who says eggnog is only served at christmas? this creamy, smooth concoction is good all year long and is as complicated as grabbing a can opener and turning on your blender.
Steps
Youll find that upon opening the can of cream of coconut , there is a waxy head that rises to the top of the can.
Gently break through it with your spatula.
Add cream of coconut to the blender and process it for a few minutes until it is smooth , then add the condensed milk , which is thick and creamy.
This helps to bind the cream of coconut so that it doesnt separate in your coquito later on.
Pour in the egg substitute , the evaporated milk and the vanilla.
Blend till combined.
Stir in the rum to taste , and finish off with a dusting of cinnamon and or nutmeg.
Chill.
Optionally , add rum just before serving.
Ingredients
cream of coconut, sweetened condensed milk, egg substitute, evaporated milk, vanilla, malibu rum, cinnamon, nutmeg