Coquito (coconut eggnog)

Ingredients for 6

• 6 egg yolks

• 1 can of evaporated milk

• 1 can of sweetened condensed milk

• 1 tsp of ground cinnamon

• 1 Cinnamon stick

• 1/2 C of water

• 1 tsp of vanilla extract

• 2 C of White/Clear Rum

Directions

• Step 1

  In a bowl separate 6 egg yolks, while whisking the yolks pour in the evaporated milk, sweetened condensed milk & ground cinnamon. Separate from 1st mixture, put water & cinnamon stick(s) in its own container

• Step 2

  Pour both mixtures in their own separate containers, either mason jars or sous vide bags. If using bags make sure they are sous vide vacuum bags & not zip lock bags, high chance of leaking under high heat(above 150°F) If using mason jars, fill up as much as you can while leaving room for expansion as it will puff up from the egg. I used 2 quart jars & had a little head room.

• Step 3

  When closing the jars, finger right only. If it's too tight jars will burst.

• Step 4

  Place in water bath for 90 minutes at 180°F

• Finishing Steps

• Step 0

  Take containers out of water bath. Pour cream egg mixture & infused water in to blender. Discard cinnamon sticks.

• Step 1

  Pour cream of coconut, vanilla extract & rum. Rum optional but recommended.

• Step 2

  Blend on high

• Step 3

  Store in bottles, typically glass but others work to.

• Step 4

  Refrigerate for at least 4 hours & enjoy!

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