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Coquito (coconut Eggnog)

Updated June 14, 2018

Ingredients

  • 1 can (14 ounces) coconut milk
  • 2 cups white rum
  • 4 egg yolks
  • 1 can (12 ounces) condensed milk
  • 3/4 teaspoon ground nutmeg or cinnamon

Instructions

If you are a traditionalist, you must begin by preparing coconut milk from scratch with a whole coconut and a hammer. You've got to soak the meat, strain it in cheesecloth, and set it aside. Otherwise you can buy packaged coconut, soak it, and drain the pulp from the liquid. Or you can do the easiest thing of all -- buy canned coconut milk (sorry). Mix all the ingredients in a blender, and blend at very high speed for over a minute. Chill in the refrigerator for 1 to 2 hours. Shake well, and serve. Makes 10 to 15 servings.

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