Coquito

Name: Coquito
Total time: 900 s
Yield: 15-20 servings
Cuisine: American
Ingredients: 6 egg yolks; 2 (12 oz) cans evaporated milk; 2 cups water; 3 cinnamon sticks; 1 (15 oz) can cream of coconut; 1 (13.5 oz) can coconut milk; 2 (14 oz) cans of condensed milk; 1 teaspoon vanilla; 2 cups white rum

Care73 @cook_28084927

Hells Kitchen

I have tried many recipes and methods for making coquito. I think it tastes so much better when made with egg yolks.
This recipe has gone through a lot of trial and error but I think I nailed it. I recommend making this recipe in 2 batches, with the ingredients split down the middle.
*I have been using Magdalena white rum for years, but feel free to use any other rum you prefer.*

Care73 @cook_28084927

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Ingredients

15 minutes

15-20 servings

6egg yolks
2 (12 oz)cans evaporated milk
2 cupswater
3cinnamon sticks
1 (15 oz)can cream of coconut
1 (13.5 oz)can coconut milk
2 (14 oz)cans of condensed milk
1 teaspoonvanilla
2 cupswhite rum

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Steps

15 minutes

1

Boil the cinnamon sticks in water and reduce to I cup. Set aside to cool.
2

Combine egg yolks and evaporated milk in a heavy gauge pot. Stirring constantly, with a whisk, cook on medium heat until mixture reaches a temperature of 160 degrees F. The mixture should be thick enough to coat the back of a spoon. *Do not heat too high or too quickly. This will "scramble" the egg yolks.
3

Strain the egg and evaporated milk mixture into a blender. Add cinnamon infused water, condensed milk, coconut milk, coconut cream and vanilla. Blend on low for 1 minute.
4

Put mixture into a large bowl and stir in rum until well combined.
5

Pour into bottles and cool. Store in the refrigerator and serve cold.
6

Enjoy!