Coquito-Ish Eggnog Recipe

While the holiday season is full of many delectable drinks and treats, few are as tightly tied to the holidays as eggnog. No holiday party would be complete without a punchbowl full of this festive beverage. For nearly 10 months out of the year, almost nobody thinks of eggnog. And yet, from November to January, it finds its way into nearly everybody's cup, or experimental egg nog bakes. And while you can pick up a carton at the supermarket, a surefire way to impress your guests is to make it yourself. 

Luckily, Deniz Vergara, whose further culinary creations can be found on her website Gourmet Mami, has put together this egg nog recipe inspired by the Puerto Rican holiday drink, coquito. Combining classic eggnog with the traditional Puerto Rican egg and coconut-based drink, this recipe has the traditional flavors of egg nog with a dash of spice and flare. "Instead of using whole milk, we use coconut cream, which is how the recipe was named," Vergara explains. "In addition to giving a slight coconut flavor to the eggnog, which I think is really yummy, it is dairy-free."

To start, you'll need to get half a dozen eggs, granulated sugar, vanilla extract, and 2 13.5-ounce cans of coconut cream, which is the ingredient that really makes this recipe pop. "Be sure to use canned coconut cream, not coconut milk," adds Vergara. She prefers the cream, "because it gives a thicker and creamier result than if you were to use coconut milk."

In terms of spices, you'll need salt, ground nutmeg, sea salt, and ground cinnamon. If you want to add a boozy twist to this recipe, you can optionally add in bourbon.

Using a whisk, combine the egg yolks and sugar in a medium bowl, until it's light and creamy, about 5 minutes. In a saucepan over medium-high heat, combine the coconut cream, ground nutmeg, and salt, stirring until it begins to simmer. 

Slowly ladle or pour the hot coconut cream mixture into the bowl with the egg mixture, whisking in between additions to keep the egg from curdling. Once both mixtures have been combined, pour the egg and coconut cream mixture back into the saucepan over medium heat, whisking constantly for a few minutes. Once the mixture has thickened, or it hits 160 F, remove it from the heat. "The consistency of the thickened mixture will be similar to that of the heated coconut cream mixture," Vergara explains, "but it will thicken to be more like a custard or heavy cream."

After removing it from the heat, add the vanilla and the bourbon, if desired. Pour the eggnog through a fine mesh strainer into a container, such as a pitcher or a bottle with a lid. "I pour the eggnog through a mesh strainer in case there are any lumps," explains Vergara. "It ensures a smooth and velvety consistency." Cover, and then chill the mixture in the refrigerator; the eggnog will thicken as it cools.

Vergara suggests you "refrigerate for at least 2 hours in order to chill it properly before serving." Once chilled, it's ready to drink. Serve the coquito-ish eggnog with a sprinkle of cinnamon on top. You can store this homemade eggnog for up to 1 week in the refrigerator, though obviously it will be best freshly-made. "Be sure to shake the eggnog well before serving," exclaims Vergara. Enjoy your happy holidays with this delicious and distinct drink.