If you love homemade eggnog but are worried about consuming raw eggs and don’t want to be bothered by having to pasteurize them, I’m here to the rescue with this Puerto Rican eggnog.  It’s made without eggs!  As a bonus, you can throw this delicious concoction together in about ten minutes.

It’s sweet and creamy and oh so good with just the right amount of rum in it.  Of course, you could always add more. 

The eggnog is the perfect complement to the Pimiento Cheese Ball I just posted.  The sweet and savory combination hits all the right notes.  I served both over Thanksgiving, and they were gone in a flash.  Happy holidays!

Coquito Puerto Rican Eggnog (Eggless!)

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Ingredients

• 2 (12 oz.) cans evaporated milk
• 1 (15 oz.) can cream of coconut
• 1 (13.6 oz.) can coconut milk
• 7 oz. sweetened condensed milk
• 1/2 cup coconut rum (I used regular rum and thought it was great)
• 2 tsp. vanilla
• 2 cinnamon sticks
• 2 whole cloves
• 1/4 tsp. nutmeg

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Directions

Place the evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum, and vanilla into your blender.  Blend on high until well combined, about 4 minutes.

Pour the mixture into a glass pitcher and add in the cinnamon sticks and cloves.

Place the pitcher in the fridge for at least an hour to chill and the flavors to blend.

Pour in your glass and garnish with a dusting of the nutmeg.  Makes 5 servings.

Source:  A recipe from The Slow Roasted Italian