Thursday, December 16, 2010


Puerto Rican Spiced Rum Eggnog...
Coquito - Puerto Rican Rum Eggnog
A TRUE favorite and highly requested during the holidays...


  • 2 15-ounce cans cream of coconut (we like Coco Lopez)
  • 2 14-ounce cans condensed milk
  • 2 14-ounce cans of evaporated milk
  • 20 ounces white rum (use less , or more if you like)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg


1. Mix all ingredients in a blender. 2. Refrigerate for about an hour before serving.

Serve cold.

**Tip** Can be made a day ahead, and also yummy Virgin... if you don't have the spices, it also tastes delicious without them...



Raul Colon said...

I think it is very close of my recipe. The only think I do add coconut milk.

Another good Trick is to change the evaporated milk for Soy Vainilla, or even almond milk.

Thanks for sharing.. I like the nutmeg idea.

Kendra said...

gracias Lisa