Coquito recipe

8 servings

4 cups coconut milk

6 tablespoons white sugar

8 egg yolks

2 teaspoons vanilla extract

8 tablespoons dark rum

1/2 teaspoon ground nutmeg

Combine the coconut milk and the sugar in a saucepan and scald over medium heat.

Beat the egg yolks with the vanilla.

Beat in 1/2 cup of the scalded mixture into the egg yolks.

Then whisk all the egg yolk mixture into the scalded mixture.

Stirring mixture constantly, cook over low heat 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.

DO NOT BOIL.

Strain the eggnog into a bowl.

Stir in the rum and let cool to room temperature.

Place plastic wrap on the surface and refrigerate until well chilled.

Once chilled serve with nutmeg sprinkled on top.