Caribbean Eggnog Recipes

COQUITO

Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.

Provided by Food Network Kitchen

Categories beverage

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

Coquito image

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.

Ingredients

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Coquito (pronounced "koh-kee-toh") is often called a "Puerto Rican eggnog" but, to be honest, I think it's much better than eggnog. If you like coconut and cold, frothy drinks spiked heavily with rum, you will like this. You will really, really like this. Some versions of coquito have raw eggs but I leave them out, which makes it better for gift giving and preparing in advance. My recipe is also strong. As in, you can feel it down to your knees after just a sip or two. I like it that way but feel free to cut down on the booze. This rich, sweet and totally decadent drink is meant to be sipped in small glasses. To make it last longer, serve it on the rocks -- the ice dilutes the drink a bit and makes it delightfully chilly.

Provided by Alejandra Ramos

Time 2h10m

Yield 16 to 20 small servings

Number Of Ingredients 9

Coquito (Puerto Rican Coconut Eggnog) image

Steps:

Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

Ingredients

One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
One 14-ounce can coconut milk
One 15-ounce can sweetened cream of coconut (such as Coco Lopez or Goya)
3 cups white rum (gold rum can be substituted; see Cook's Note for low- and no-alcohol versions)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon, plus more for garnish
2 cinnamon sticks, plus 1 more stick per serving (or 1 more stick per each additional gift bottle)
1 vanilla bean, split in half lengthwise (plus half a vanilla bean per each additional gift bottle), optional

CARIBBEAN EGGNOG

Make and share this Caribbean Eggnog recipe from Food.com.

Provided by LilSilvermoore

Categories Beverages

Time 5m

Yield 1 gallon

Number Of Ingredients 8

Caribbean Eggnog image

Steps:

Beat egg yolks thoroughly and strain into very large bowl or pot.
Add cinnamon and vanilla; beat well.
Add cream of coconut, cans of milk, and rum; blend well.
add more cinnamon, vanilla or rum to taste.
Strain again, and chill.

Nutrition Facts : Calories 7802.2, Fat 353.4, SaturatedFat 254.2, Cholesterol 1887, Sodium 2636.6, Carbohydrate 444.9, Fiber 10, Sugar 249.3, Protein 183.2

Ingredients

6 large egg yolks
1/2 teaspoon cinnamon
4 tablespoons vanilla extract
1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
5 (12 ounce) cans unsweetened evaporated milk
1 (14 ounce) can unsweetened coconut milk
1 liter white rum

JAMAICAN EGGNOG SURPRISE

Jamaican Egg Nog....just in time for Christmas. Taken from The Observer, Jamaican newspaper. Needs a couple hours chill time.

Provided by Nat Da Brat

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Jamaican Eggnog Surprise image

Steps:

Beat egg yolks with sugar until thick and creamy.
Pour mixture into blender and add milk and rum.
Blend for a few seconds.
Add ice cream, rind, egg whites and nutmeg.
Whip for a few more seconds.
Remove from a blender and chill for a few hours.
Pour into glasses and serve.

Nutrition Facts : Calories 291, Fat 13.5, SaturatedFat 6.8, Cholesterol 245.2, Sodium 145.9, Carbohydrate 16.7, Fiber 0.4, Sugar 12.5, Protein 10.3

Ingredients

4 eggs, separated
8 fluid ounces milk
4 fluid ounces dark rum
1 lime, zest of (coarsely grated)
8 ounces vanilla ice cream
ground nutmeg, to taste

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Separate the eggs, set aside the yolks. In a large mixing bowl, and the egg yolks and the brown sugar, whisk on medium speed until its well combined and is a creamy texture. Set aside.
Next, in a large saucepan, on medium heat, add the whole milk and heavy cream. Bring to a light steam (do not overheat or allow to boil).
Slowly pour the warm milk into the mixing bowl on low speed. Once well combined, whisk until smooth.
Lastly, add the rum and bourbon, vanilla, spices and vanilla ice cream. Whisk on medium speed for 2 minutes. From the mixing bowl, strain into the serving pitcher. Chill for at least 2 hours before serving. Serve cold.

Caribbean Eggnog Recipes

COQUITO

COQUITO (PUERTO RICAN COCONUT EGGNOG)

CARIBBEAN EGGNOG

Make and share this Caribbean Eggnog recipe from Food.com.

JAMAICAN EGGNOG SURPRISE

Jamaican Egg Nog....just in time for Christmas. Taken from The Observer, Jamaican newspaper. Needs a couple hours chill time.

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