I’m sorry. I’m sorry that this eggnog will become a staple in your home. I’m sorry that your kids will beg and plea for “mommy’s favorite drink” like I did when I was 7. I’m sorry this may make your New Year’s weight loss results a little better. I’m sorry this will give you more insulation for the holidays…
But ya’ll this eggnog – let’s just say in my family its LEGEN (wait for it) DAIRY (and yes pun intended). Because, since I began contributing to my 401K again as of yesterday and being an “adult” again, I feel like I also need to join the ranks of people who drink Christmas cocktails, and this one must be shared. Though it is a family secret (I think? oops – sorry Unkie…). I seriously have memories of my parents drinking this late at night with my uncle, getting all the ingredients – convincing me all the wrong things about eggnog, but this is the juice.
And, I mean, let’s face it – everyone needs their signature holiday drink.
This recipe makes as my Oklahoma family calls it “a big ole jug” of egggnog. My basic millennial self will say it makes 7-8 mason jars, depending how heavy of a pour-er you are. And it must be kept cold, raw eggs ya’ll – like the real stuff #paleo? Someone on facebook suggested gifting it to people – and I definitely think you could (I shared with my coworkers) and if it needed to be warm, have people blend in their own egg yolk – because you really do need that for the texture.
Ok, ok, enough buildup, here it is.
Spanish Eggnog – Coquito
- 1 liter white rum I use Bacardi 😉
- 7 egg yolks yes -raw, if this worries you, buy pasturized eggs.
- 1 cup sugar
- 2 cans evaporated milk
- 2 cans Coco Lopez
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- Blend all ingredients together in a high powered blender and slowly incorporate the rum. Pour into a large jug or about 8 mason jars and enjoy cold! Keeps about a week, if you can last that long 🙂