To celebrate the Holidays, I'm sharing today the Hispanic (Puerto Rican to be exact) version of Eggnog.
1 can of condensed milk
1 can of evaporated milk
1 can of cream of coconut
4 egg yolks
1 tbs of vanilla
1/2 tsp of cinnamon
2-3 cups of white rum
Pour all the ingredients in a blender and mix well. Place it in the refrigerator for at least 24 hours to chill. Shake well before serving. You can garnish it with a cinnamon stick and cinnamon powder.
The amount of vanilla and cinnamon varies according to your taste.
Some people add up to 4 cups of rum. I regularly use just 2 cups.
To make it into a Chocolate Coquito just add 3/4 cups of cocoa powder to the mix.
Happy Holidays! Enjoy!