Traditional Coquito with Eggs Cooked
Indulge in the creamy, spiced decadence of Traditional Coquito with Eggs Cooked—a Puerto Rican holiday classic with a rich, custard-like twist. This elevated coquito recipe incorporates velvety coconut milk, sweetened condensed milk, and aromatic spices, while gently cooking egg yolks to create a silky, luxurious texture. Infused with cinnamon sticks and a splash of white rum, this festive drink is perfect for warming spirits and delivering authentic tropical vibes during the holiday season. Fully cooked for added safety and blended to perfection, this coquito invites everyone to savor its smooth, spiced flavors. Garnish with shredded coconut or a sprinkle of cinnamon for a stunning presentation, and serve chilled to impress your guests with this irresistible holiday treat. Keywords: coquito recipe with eggs, cooked coquito, Puerto Rican holiday drink, creamy coconut cocktail, festive rum punch.
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Recipe Information
Ingredients
- 2 cups Coconut milk
- 1 can (14 oz) Sweetened condensed milk
- 1 can (12 oz) Evaporated milk
- 4 large Egg yolks
- 2 sticks Cinnamon sticks
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 cup White rum
- 2 tablespoons Shredded coconut (optional for garnish)
- 1 teaspoon Ground cinnamon (optional for garnish)
Instructions
In a medium saucepan over medium-low heat, combine the coconut milk, sweetened condensed milk, evaporated milk, and cinnamon sticks. Stir occasionally and heat until the mixture is warm but not boiling.
In a separate bowl, whisk the egg yolks until smooth.
Gradually temper the egg yolks by slowly adding about 1/2 cup of the warm milk mixture, whisking constantly to prevent the eggs from scrambling.
Once tempered, slowly pour the egg yolk mixture back into the saucepan with the warm milk mixture, whisking continuously.
Continue to cook the mixture over medium-low heat, stirring constantly, until it thickens slightly and reaches a temperature of 160°F (71°C). This ensures the eggs are fully cooked.
Remove the saucepan from the heat and discard the cinnamon sticks. Stir in the ground nutmeg, ground cinnamon, and vanilla extract.
Allow the mixture to cool to room temperature, then transfer it to a blender. Add the white rum and blend until smooth and creamy.
Pour the coquito into a glass bottle or pitcher and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Before serving, shake or stir the coquito to ensure even distribution of ingredients. Serve chilled in small glasses, garnished with shredded coconut and a sprinkle of ground cinnamon, if desired.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 36.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 271 mg | 21% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
