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Last updated 6/12/2012 1:17:46 AM. Recipe ID 48314. Report a problem with this recipe.
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      Title: Coquito
 Categories: Beverages
      Yield: 16 Servings
      2 c  Water
      8    3" cinnamon sticks
      6 lg Egg yolks
      3    12 oz cans evaporated milk
      2    15 oz cans coconut milk
      3    14 oz cans sweetened
           -condensed milk
      3 c  White rum
  1. In a 2 quart saucepan, heat water and cinnamon sticks to boiling
  over high heat. Reduce heat to medium and cook until liquid is
  reduced to one cup. Remove cinnamon sticks and set liquid aside to
  cool to room temperature.
  2. 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.
  3. 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.
  Notes: This recipe for a tropical eggnog is by Stephanie Kuzemchak fo
  Charleston S.C.. She learned to make it, and served it for holiday
  gatherings while living in Puerto Rico. The drink was originally made
  with raw egg yolks; the recipe has been changes slightly to heat the
  yolks. Instead of shelling raw coconuts to make the coconut milk,
  canned coconut milk is used. Coconut milk is available in large
  supermarkets, Asian markets and specialty stores. Per serving: 136
  Calories; 2g Fat (41% calories from fat); 1g Protein; 6g
  Carbohydrate; 80mg Cholesterol; 6mg Sodium

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Recipe ID 48314 (Apr 03, 2005)

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