- 4 cups unsweetened coconut milk
- 4 cups unsweetened almond milk
- 2 (15 ounce) cans cream of coconut
- 2 cups Puerto Rican white rum, or more to taste
- 8 eggs
- 1 cup turbinado sugar
- 1 cup honey
- 2 tablespoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
- Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.
09/23/2019
recipepes.com
coquito coconut eggnog, recipe
PT15M
PT1H
5
455 calories