We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Last year, we were at a friend's and I was introduced to the Coquito. This is, basically, a Puerto Rican eggnog.
Very tasty, but also very fattening. Probably 10,000 calories per glass. Delicious as can be. After that party, I made some and brought them to our family Christmas party, where they were a hit. We all had to run marathons to burn off the calories, but it was worth it.
I decided to make them again this year and found another recipe to work with. Most of the recipes are similar, though there are minor variations which make it an interesting drink. This year's recipe called for egg yolks, last year's did not. Last year I added nutmeg and vanilla. This year I didn't.
I pour it into resealable bottles, and keep it cold. It needs to be shaken prior to pouring, and sometimes you have to warm the neck of the bottle a bit to loosen it up.
I don't usually like distilled liquors, but during the winter I'll have some whiskey or add rum to my drinks. Particularly when the temperature dips as it has lately.
Original recipe makes 10 servings
2egg yolks, beaten
1 (12 fluid ounce) canevaporated mil
1 (14 ounce) cancream of coconut
1 (14 ounce) cansweetened condensed milk
1/2 cupwhite rum
1/2 cupwater
1/4 teaspoonground cloves
1/2 teaspoonground cinnamon
1 teaspoonvanilla extract
Directions
In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). 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.
Thanks for the recipe. For the Christmas season, I purchase Ponche Andino [Andean Punch] from Venezuela, which is similar to Coquitos but without the addition of coconut. Coquitos sounds better than Ponche Andino, so instead of purchasing Ponche Andino this year, I will try making your recipe for Coquitos.
