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Krystal's Coquito

Krystal's Coquito
Coquito (Puerto Rican Egg Nog) has become our signature holiday gift. My daughter, Krystal, has taken over the production this year during her Christmas break from theater school in Chicago.

My good friend, Carol Fallen, originally gave me her recipe to make one bottle. We have expanded on it and now make it in much larger quantities. (50 bottles per batch)

Carol's written recipe, which is very easy to do at home, is below.


Carol's Coquito

  • 1 can evaported milk
  • 1 can sweetened condensed milk
  • 1 can coco lopez
  • 2 egg yolks
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla
  • 1 cup Rum
  1. Beat egg yolks with the evaporated milk.
  2. Cook over medium heat until it reaches 160 degrees. Whisk continuously as to not scramble the eggs.
  3. When cooked pour in blender and add all remaining ingredients. Blend for 3 minutes.
  4. Pour into decorative bottle and refrigerate over night. Makes slightly more than 1 Liter.

She has perfected the production process.

Doing her Rosie the Riveter impression.

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