I’m a podcast addict. I subscribe to an embarrassing amount of them, and never seem to catch up on listening to my ever-growing collection. Podcasts suck down memory on my phone, but I love them, all of them. I listen to a wide variety, including a handful of podcasts that are food-related. One of which is The Sporkful, which is produced by WNYC and is hosted by a man whose laugh makes my skin crawl. Despite the laugh, I keep tuning in every time a new episode appears on my phone, because the content is good.
Around this time last year, I was listening to The Sporkful, and a story about coquito, Puerto Rican eggnog, was featured. I had never heard of the drink before, but learned that coquito means little coconut, is a traditional Christmas drink in Puerto Rico, and almost every family has their own recipe. See how educational podcasts can be?!?
I decided to try the recipe that was featured on the podcast. After my first sample, I couldn’t believe how much better it tasted than traditional American eggnog. Full disclosure, I’m a huge fan of all forms of eggnog, including the kind you find in a carton at the grocery store.
It’s sweet and potent. Perfect for a holiday party or sipping at home. The coconut flavor coupled with the rum will almost make it feel like you’re on a holiday vacation.
My kitchen notes
This recipe includes raw egg. If you’re adverse to raw eggs, omit. I’ve tried it both ways, and it’s good with or without egg.
It seems like one should use Puerto Rican rum for this drink, but being the Portlander that I am, I opted to use a local rum. It’s tasty with either type.
It’s also good without rum. I usually omit the rum while I’m making a batch, and add it to each individual serving.
Coquito, Puerto Rican Eggnog – adapted from The Sporkful podcast
1 1/2 cups coconut milk
13 ounce can of coconut cream (Coco Lopez)
12 ounce can 2% low fat evaporated milk
2 eggs (optional)
2 egg yolks (optional)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Rum (optional, to taste)
- To a blender, add coconut milk, cream of coconut and evaporated milk and blend until smooth.
2. Add 2 eggs and 2 egg yolks and blend for about 30 seconds.
3. Add the cinnamon, vanilla extract, ground ginger, nutmeg, allspice and cloves, and blend until combined.
4. Add rum to taste, and keep testing for desired strength of rum flavor.
5. Chill for about one hour before serving.