A very merry coquito factory

My husband and I have a holiday tradition. Each year we make Coquito (think eggnog with cream of coconut and rum, lots of rum) as a gift for our families and ourselves. It helps to put us in the Christmas spirit and I'd like to think that we've become quite the professionals at whipping up industrial-sized batches of the liquid gold. 
Coquito ingredients, ready to go!
We've got this thing down to a science. First, we do the grocery and liquor store run to pick up all the essentials, then we get organized so we can just keep the batches brewing. BryGuy methodically measures the spices, vanilla extract and rum (that explains why it comes out so strong every year). 

I can be found hovering over the stove to make sure the egg yolks and evaporated milk heat up to a precise 160 degrees. Then we combine all ingredients in the VitaMix and let it rip. 

BryGuy carefully pours the Coquito into wine/bourbon bottles we've saved for the occasion or pitchers from around the house. Then we start taste-testing and BAM! it officially feels like Christmas Time. Here's the recipe we go with Coquito Recipe on Allrecipes, we may or may not double the suggested amount of rum...(we definitely double it). 

(Adapted from Allrecipes - makes 8 servings)

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
3/4 cup white rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

In small saucepan, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F. The mixture should be thick enough to coat the back of a spoon.

Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.

See more photos after the jump.

BryGuy on blender duty
Me on stovetop duty
Vitamix doing its thing
The finished product! This is four batches.
(Actually, we drank half of the blue pitcher before I snapped this photo)


  1. is 3/4 of a cup of rum enough? sounds a lil on the low side

  2. is 3/4 of a cup of rum enough? sounds a lil on the low side

    1. Laura, I've done as much as 1 cup of rum per batch but it does taste pretty strong. For the last few years we've settled on 3/4 of a cup (which still has a decent rum flavor) and then we figure that people can always add more when it's served if they want to kick it up a notch.

  3. Can I make without eggs?


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