Coquito (coconut eggnog)

Can't believe this wasn't here already, enjoy a festive creamy coconut Caribbean drink. Similar to eggnog but personally I enjoy it so much more. There are many variations of this recipe so feel free to experiment but I'm happy with how this turned out. It is a recipe from the YouTube channel Sous Vide Everything. If you love it, let Guga know!

Author

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Prep Time: 00:10

Recipe Time: 01:30

Temperature : 180F / 82.2C

Ingredients

• 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

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
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.
3. When closing the jars, finger right only. If it's too tight jars will burst.
4. Place in water bath for 90 minutes at 180°F

Finishing Steps

1. Take containers out of water bath. Pour cream egg mixture & infused water in to blender. Discard cinnamon sticks.
2. Pour cream of coconut, vanilla extract & rum. Rum optional but recommended.
3. Blend on high
4. Store in bottles, typically glass but others work to.
5. Refrigerate for at least 4 hours & enjoy!