Coquito

1. 1

   Combine the coconut milk and the sugar in a saucepan; scald over medium heat. Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160u00b0F (71u00b0C). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL. Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled.

* Per serving · 4 servings · Values may vary.

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