The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I’ve always liked baking with egg nog, but I could never truly enjoy drinking it.
Then I stumbled across a coquito and decided to add my own spin with eggnog, booze and festive spices for a true treat in a glass.
For this recipe, I used Ohio-made Smith’s Dairy egg nog. I highly suggest you do the same. The adorable Santa packaging is just the cherry on top of the delicious egg nog inside! If you’re celebrating the holidays from Chicago, you can swap Smith’s egg nog for Oberweis. I promise, your creation will taste equally delicious.
- Prep time:
- Total time:
- 2 Cocktails
- 12 oz. evaporated milk
- 12 oz. Smith's Dairy eggnog (sub with Oberweis if Smith's is unavailable)
- 14 oz. coconut cream
- 8 oz. gold rum
- 1 Tbsp. vanilla extract
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- Add all of the ingredients to a blender and blend until smooth.
- Pour the cocktail into drinking glasses, sprinkle the tops with cinnamon and serve with a cinnamon stick for garnish.
*This drink is extremely sweet, so feel free to serve in smaller portions, if desired.