Caribbean-style eggnog |

Caribbean-style eggnog

Walter Nicholls
The Washington Post

This Puerto Rican eggnog, or coquito, is served to all guests at Caribe Mountain Villas in Canovanas from Christmas week through Three Kings Day (Jan. 6). The recipe came to owners Jeff Harpell and Mitchell Nemeth courtesy of their neighbor, Janette Herrera Carmona, who makes this drink for her holiday visitors.

Canned coconut milk is commonly used, although fresh coconut milk is preferred and produces a lighter flavor. Carmona’s eggnog is fairly thick but can be thinned with a little whole milk.


20 ounces evaporated milk

21Ú4 cups canned coconut milk

1 cup plus 2 T. condensed milk

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3 cups plus 2 T. cream of coconut

2 egg yolks, lightly beaten

2 cups white rum, or to taste

7 cinnamon sticks

1Ú2 cup seedless raisins

10 maraschino cherries

Combine the milks and cream of coconut in a large, heavy-bottomed saucepan. Bring to a low boil over medium heat, then remove from the heat and add the egg yolks, whisking until well incorporated. Cool in the refrigerator for 1 hour. Add the rum; adjust the mixture to taste. Transfer to a gallon-size bowl or container and add the cinnamon sticks, raisins and cherries. Cover and refrigerate overnight before serving. Serve chilled in liqueur glasses, removing the cinnamon sticks.

Makes 21Ú2 quarts

NOTE: Raw eggs carry a risk of salmonella. Either refrain from serving to very young, immuno-compromised or elderly people, or use pasteurized eggs.