Coquito

Thanks guys, I am glad you are enjoying this one!! The recipe was altered by ALLRecipes.com to be cooked in a double boiler as they felt the mix might scorch during cooking. I don't think it will scorch and I cook mine straight in the pan. I protested their alteration of my recipe but they felt it was for the best :)

QUE RICO!! The best coquito i've ever had! I didn't use a double boiler, just cooked the beaten yolks and evap. milk on medium heat until it thickened. 1/2 cup of rum is enough for my taste but i know some of my friends will likely want to add some more to it. Brandy, your recipe is the best and now it is my recipe too. Thank you!

YUMMY! I used 8 egg yolks, 7 cans evaporated milk, 4 cans cream of coconut, 4 cans sweetened condensed milk, no water, 2+ cups Captain Morgan's Parrot Bay Rum (it's Puerto Rican coconut rum...adds a little more coconut flavor to the cream de coco), 1 tsp cloves, 2 tsp cinnamon and 4 tsp vanilla. I didn't use a double boiler, just a large stock pot and warmed it slowly while stirring it almost constantly and using a candy thermometer to see when it got to 160 degrees. Then I just blended the eggnog in 4 batches, so I added the cloves, cinnamon, vanilla and rum in the measurements stated on the recipe, which would add up to the measurements I gave at the beginning of the review. I ended up with about a gallon and a half, there was a little more but I had to use that for a couple of taste tests!! This is the first time I have made eggnog and I chose this because my boyfriend is Puerto Rican. He can't wait to get home from work to try it and I can't wait to serve it tomorrow night at our family's Christmas dinner! This is DEFINITELY a keeper! THANK YOU, BRANDY!! ... *Update* ...The next morning after it had cooled in the fridge, it was pretty thick. We tasted it and decided to add more rum (we like drinks strong). We just added a little at a time until it was the right consistency. It was a HUGE hit at Christmas dinner! Even people who don't normally drink eggnog loved it! 12/24/08- Update again. I made this yesterday for Christmas tomorrow and it's incredible! I didn'

Really good recipe. I use this recipe when I have the time, but I have since found a pre-mixed Coquito called Mi Abuela that is extremely close to homemade. I bought it at Big 3 Wine & Liquor in the Bronx on E. Tremont Ave. If you don't have time to make your own, or want a back up, definitely check it out. I know this may not be useful info to members of a site like "all recipes", but just wanted to share it just in case!

I am born and raised in Puerto Rico and this recipe really reminds me of the sweet, creamy coquito that I drank as a child. Gave this to all my friends last year and they all loved it. Mind you they are all from all over the world. This year am even making labels for my bottles and giving them as Christmas presents... This recipe deserves a 10 star rating.

Coquito is the best!!!!! I've been a part of the hidden Coquito movement, but is too good to let everyone else drink it ;) so if you don't want to get to this point, make enough for everyone and more!!

This is the perfect coquito! I'm Latina, and this is a huge hit with my husband's Italian and Irish family--never have leftovers. I get requests for it every holiday. We don't even bother with eggnog anymore. I don't make any changes to the recipe, other than cooking it in a regular pot instead of a double broiler.

Made this for New Years with my Costa Rican in-laws. Everyone but my husband (picky, picky man) loved it. I used coconut milk instead of cream of coconut (and eliminated the water). I thought it might not be sweet enough, but it turned out just right for me. And I also used nutmeg instead of cloves. I may try the cloves next time. I made an "unleaded" version for my teetotaller relatives. They raved too. Great recipe.

I made this Coquito again this year. I'm Puerto Rican and it is true to it's name. Last year I didn't broil this but there is a reason to broil this recipe. Since it has eggs it is the safest way to make. I added 1/4 tsp of vanilla and more rum to my taste and it still came out delicious. This is a great recipe. Thank you for sharing. Jan

I did a test run as is, then I made it again, tweaking it a bit--since I'm Puerto Rican I had this every Christmas just never had a recipe for it TILL NOW!! I used Barcardi Gold Rum, 1/4 teaspoon ground clover and 1 c. rum--everything else the same. I rinse out wine bottles and with a funnel pour it in bottle & cork it, when ready to drink I shake well, pour and ENJOY it!!