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home > recipes > beverages > coquito
from US 2 egg yolks, beaten 1 (12 fluid ounce) can evaporated milk 1 (14 ounce) can cream of coconut 1 (14 ounce) can sweetened condensed milk 1/2 cup white rum 1/2 cup water 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 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.

Coquito


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(posted October 11, 2012)

from US

2
egg yolks, beaten
1 (12 fluid ounce) can
evaporated milk
1 (14 ounce) can
cream of coconut
1 (14 ounce) can
sweetened
condensed milk
1/2 cup white
rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground
cinnamon
1 teaspoon
vanilla extract

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.



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