I have never been a fan of eggnog. There I said it. I have gone to parties where I have held the same glass all night long, choking down a few sips just to be polite. But all in all… it’s nasty. That is until I discovered Coquito – Puerto Rican Coconut Eggnog that has a totally different flavor and consistency and is absolutely delicious. And I like mine a little strong… so its dangerously delicious. But hey – its only a few times a year, right?! This year I teamed up with Blue Chair Bay for Blogtender Nation to concoct recipes with their premium blend rums, and I knew I had to make Coquito – it was PERFECT.
Now, I do not put egg in mine because… well… eww. I can not get past the idea of raw egg being in my drink, much less the taste. (Fully admitting that may be in my head) So this recipe is egg free. However there are tons of Coquito recipes that you can find with egg online that would all be great with the Blue Chair Bay Spiced Coconut Rum I am sure – but for this one – I went egg free. I also put whipped cream on mine… because it is pretty and tastes great – even though my Puerto Rican best friend looked at me like I had a third eye.
It does need to chill in the fridge for a few hours though – so be sure to mix it up before your Christmas Party begins – because once you get that first taste, you are going to want to sip it all party long. Coquito is smooth and savory, and the Blue Chair Bay Coconut Spiced Rum gave it just that perfect little extra kick to bring it all together.
- 1 12oz can evaporated milk
- 1 14oz can sweetened condensed milk
- 1 15oz can sweetened cream of coconut
- 1 14oz can coconut milk
- 3 cups Blue Chair Bay Coconut Spiced Rum
- 3 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- whipped cream (optional)
Blend all ingredients together in a large blender. If you do not have a blender large enough, you can make it in small batches and pour together into a pitcher. Seal tightly and place in the refrigerator for at least 2 hours. Shake well and then serve ice cold straight with cinnamon topping and whipped cream if you would like. If there are leftovers (probably not, but just sayin) they will keep for about a week if sealed tightly in the fridge. Make sure to shake well before serving.
Blue Chair Bay is a collection of premium-blended rums by singer-songwriter Kenny Chesney. When Kenny Chesney asked, “How can I bottle this up?” he went looking for the last of the great authentic beachside distilleries. From down on the waterline in Barbados comes Blue Chair Bay® Rum, beach made and beach aged for when you want to kick back and let time fly. You can purchase Blue Chair Bay Premium Rums from your local liquor store or enjoy a cocktail at your favorite watering hole. And check out the Blue Chair Bay Facebook Page for even more recipes!