Looking for a holiday eggnog with a slightly different twist? If so, you might be interested in checking out this one created by Chef Guillermo Pernot, the concept chef at Philadelphia's Cuba Libre. It's on the menu at the restaurant through the end of December, but if you don't happen to be in the area, they've happily offered us the recipe so that Slashfood readers can make it at home. It makes two quarts and can be stored for up to a week in the fridge. Coquito by Guillermo Pernot
Ingredients:
½ tsp Whole Cloves
2 Cinnamon Sticks
½ cup Water
3 Tbsp Sugar
6 Egg Yolks, pasteurized
14 oz Sweetened Condensed Milk
12 oz Evaporated Milk
15 oz Coconut Milk
1 tsp Vanilla Extract
1-2 cups Dark Rum
Directions:
In a saucepan, cook the cinnamon, cloves, sugar and water until reduced by half. Remove cinnamon sticks and cloves. Beat the pasteurized egg yolks until creamy; add cooked syrup, condensed milk, evaporated milk, coconut milk and vanilla. Continue beating until combined. Add rum to taste, place in a bottle or pitcher with cinnamon sticks and chill. Lasts one week.
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