Coco Nog Recipes

Steps:

• Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
• Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
• Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

Steps:

• Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar, and vanilla in a bowl until smooth and pale.
• Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.
• Pour through a fine sieve into a bowl. Stir in rum, and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, and serve over ice, garnished with coconut flakes.

Steps:

• In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.

Steps:

• In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses.

Steps:

• Combine milk, eggnog and Carnation Breakfast Essentials® Drink in large mug; stir well. Sprinkle with nutmeg. Serve with cinnamon stick.

Steps:

• 1. In bowl of blender, add evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
• 2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
• 3. To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

Steps:

• Preheat oven to 425°. In a large bowl, beat the first 7 ingredients until blended; stir in 2 cups coconut. Pour into crust; sprinkle with walnuts and remaining coconut. Bake on a lower oven rack 10 minutes., Reduce oven setting to 325°. Cover top loosely with foil. Bake until filling is set, 45-50 minutes. Cool on a wire rack. Refrigerate leftovers.