Wednesday, December 16, 2015

Eggnog Caribbean Style

Spice it up this Christmas with these Caribbean eggnog recipes from Puerto Rico, Dominican Republic, Jamaica - and the infamous Punch de Cream from Trinidad

Caribbean Eggnog Coquito

So many great recipes for Coquito - this one is easy and quick

Prep time 10 mins - 12-16 servings 

2 cans of cream of coconut  (15 oz) 
1 can of coconut milk (14 oz) 
1 can of sweetened condensed milk (14 oz) 
2 cups Don Q rum (white rum) 
2 tsp vanilla 
2 tsp ground cinnamon (plus a little for garnish) 
6 cinnamon sticks 
Bottles to store your coquito in for the fridge or to use as gifts Instructions 

Add all liquid ingredients to pitcher and mix with hand blender. Slowly add ground cinnamon while mixing to avoid clumps. Pour coquito into bottles and add 2 cinnamon sticks to each bottle, or 5-6 for a large bottle. Serve cold or over ice. Keep coquito refrigerated  - Recipe Source: Leaving the Rut

Ponche NavideƱo (Dominican Eggnog) 

Prep time 30 mins - Serving = 1 quart 

1 cup granulated sugar 
1½ cup water 
1 cinnamon stick 
4 large egg yolks 
½ cup spiced rum 
1 tablespoon vanilla extract 
1 can condensed milk 
1 can evaporated milk 
¼ cup brandy 

1. Place the sugar, water, and cinnamon stick in a small saucepan and cook until sugar is completely dissolved and a syrup forms 
2. Using a stand mixer or hand mixer, place egg yolks in bowl with spiced rum and vanilla extract. Whisk for 5 minutes until frothy 
3. Drizzle in hot sugar syrup quickly (remove the cinnamon stick before adding) and whisk on medium high for another 5 minutes
4. Add the condensed and evaporated milk, as well as the brandy. Whisk until incorporated 5. Strain into a bowl and refrigerate until chilled. Transfer to an airtight glass bottle and serve. Keeps for up to a month in the refrigerator 

Recipe Source: Cooking with Books

Betty Moss' Jamaican Style Eggnog
Start Christmas day with a healthy cup or glass of eggnog made by Betty Moss of Mandeville, Jamaica 


12 egg yolks
5 cloves 
4 cups milk 
4 cups whole cream 
3 cups rum 
1 3/4 cups sugar 
2 1/2 tsp vanilla essence 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg 

1. In a large saucepan over low heat, blend the milk, cinnamon, half-teaspoon of the vanilla essence and stir gently. Do NOT let it boil. 
2. In a bowl mix the sugar and egg yolks, whisk until fluffy. 
3. Add the milk mixture while whisking. 
4. Transfer the mixture back to the saucepan over medium heat (still do NOT let it boil). Stir it until it looks a little like custard. 
5. Pour and strain the mixture into a jug, and let it stand in the fridge for 1-2 hours. 
6. Gently stir in the cream, rum, nutmeg, and the remaining 2 teaspoons of vanilla essence. 
7. Put back in the fridge overnight. 
8. Serve on Christmas Day with a little grated nutmeg and cinnamon. 
Recipe Source: Jamaica Gleaner 

Punch de Creme from Trinidad
Thick, creamy and rummy! Serves 16 


5 cups Full Cream Evaporated Milk 
2 cans Sweetened Condensed Milk 
1 1/2 cups of white rum 
6 eggs
Peel of 1 lime 
1 tsp Angostura Aromatic Bitters
1/2 tsp grated nutmeg 

Beat eggs with lime peel until light and fluffy Pour into blender and add evaporated milk. Sweeten to taste with condensed milk. Add Bitters, nutmeg and rum according to taste. Remove lime peel and serve over crushed ice. 

For non-egg eaters, substitute eggs with 1/1/2 cups pureed steamed pumpkin 
 Recipe Source: Afrobella

There's even a song about drinking Punch de Creme on Christmas morning from the great Lord Kitchener, Trinidad's most beloved calypso songwriter

Happy Travels, 

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