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Coquito ingredients, ready to go! |
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).
Coquito
(Adapted from Allrecipes - makes 8 servings)
Ingredients
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
Directions
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.
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BryGuy on blender duty |
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Me on stovetop duty |
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Vitamix doing its thing |
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The finished product! This is four batches. (Actually, we drank half of the blue pitcher before I snapped this photo) |
You guys are awesome.
ReplyDeleteis 3/4 of a cup of rum enough? sounds a lil on the low side
ReplyDeleteis 3/4 of a cup of rum enough? sounds a lil on the low side
ReplyDeleteLaura, 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.
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Can I make without eggs?
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I just made this recipe almost to a T. I added scorpion pepper sauce to the spicy miso paste for some serious heat. It’s fabulous! The notes for the recipe are right on the money! The egg was perfect (I’ve never made a soft boiled egg but I love them so much)! I also used dried mushrooms and low sodium veggie stock. I live in Japan and this was better than any I’ve had here. I’m hooked.
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