Coquito, also known by some as “Puerto Rican Eggnog” is the featured drink for Episode 40: Medieval Lunchables. I chose a version without eggs, which seems to be hotly debated. It was absolutely delicious so I am at peace with my choices. 🙂
1 (13.5 oz) can coconut milk
4 oz evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 ½-2 cups Dark Rum (I used Appleton Estate Reserve Jamaican. I saw recipes with both dark or white rum. I went with a gold rum to add more flavor and a bit of funk. Would not recommend a spiced rum. This can also easily be made virgin by omitting the rum altogether and adding some rum extract for that funk.)
Cinnamon sticks for garnish
In a blender, add all the ingredients. Blend on high until mixture is well combined, 1-2 minutes.
Strain if desired, and then transfer to a pitcher or glass bottles and chill for at least 4 hours, or until you are ready to serve. Shake or stir before serving.
In this episode, Melissa mixes up the most delicious eggnog the dishes have ever tasted. Together, they explore the history of eggnog, and Aimee reveals what we all already knew–that the founding fathers were lushes. At some point Aimee starts an argument about human lactation. Promo for Boos and Spirits (you should check them out!) included during the break.
Eggnog is the featured drink for episode 18 “Anyone Can Lactate”. This episode is all about the history of, you guessed it, eggnog! Eggnog is a controversial beverage that people seem to either love or hate. If you’ve only ever had store bought nog, and thought “that’s not for me”, give this recipe a try! It’s light, fluffy, and just sweet enough.
We chose to not cook this eggnog, as it’s kind of a pain, and in my opinion, not really necessary. Recipe adapted from Alton Brown.
Ingredients: 4 egg yolks 1/3 c. sugar, plus one tablespoon 1 pint whole mike 1 c. heavy cream 3 oz. rum (We used Pusser’s) 1 tsp. vanilla extract (plus more to taste) 1 tsp. freshly grated nutmeg 4 egg whites
Directions: 1. In the bowl of a stand mixer, beat the eggs yolks until they lighten in color. 2. Gradually ass the 1/3 cup sugar (you can add a couple tablespoons more if you prefer sweeter nog) and continue to bear until it is completely dissolved. 3. Add the milk, cream, extract, rum, and nutmeg and stir to combine. Set aside. 4. Place the eggs white int he bowl of a stand mixer and beat to soft peaks (if using the same bowl and mixer, be sure to clean them completely before adding egg whites). With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. 5. Whisk the egg white mixture into the yolk mixture. Chill and serve.