There are many recipes out there, so I reviewed a few and came up with this recipe. I made a couple of batches, one with rum, and one without for those of us that like virgin drinks.
You don't have to add the egg yolks, but adding the yolks will make the coquito thicker.
This is what you will end up with after you are done. Plenty to last you for a few days.
4 cinnamon sticks
2 cups of water
2 small pieces of fresh ginger
3-15 ounce cans of Coco Lopez (cream of coconut)
2-12 ounce cans of evaporated milk
1-14 ounce can sweetened condensed milk
1-13.5 ounce can of coconut milk
4 egg yolks-optional
2 tsp ground cinnamon
1/4 ground nutmeg
2 cups of rum-optional
In a sauce pan boil together the water, cloves, cinnamon sticks and ginger. Then, simmer for about 15 minutes. Once done set aside to cool. Take out the cloves, cinnamon sticks and ginger.
I like to make the coquito in two separate batches. In your mixer add 1/2 of the ginger, cinnamon and cloves water, 1 1/2 can of Coco Lopez, 1 can of evaporated milk, 1/2 can of the sweetened condensed milk, 1/2 can of coconut milk, and 2 egg yolks. Mix for a few minutes, until well combined. Add 1 tsp of cinnamon, 1/8 ground nutmeg, then add 1 cup of rum. Mix for a least two minute to combine all of the ingredients. Repeat the process all over again for your second batch.
Refrigerate for at least 3 hours. Shake well before serving. Enjoy!