Eggnog with a Latin twist: 5 delicious recipes

As Christmas season is approaching and holiday plans are taking shape, get ready to wow your guests with these Latin-cuisine inspired eggnog recipes!

Puerto Rican Eggnog (Coquito)

Ingredients:

• 7oz canned coconut milk
• 6oz White rum
• 6oz evaporated milk
• 2.5 oz sweetened condensed milk
• ½ tsp pure vanilla extract
• ¼ tsp cinnamon
• 1/8 tsp nutmeg

Directions:

Blend all of the ingredients until they are well mixed. Pour into a bottle or container and refrigerate until cold. Before serving, blend again to froth or shake vigorously. Sprinkle cinnamon on top.

Rompope (Mexican Eggnog)

Ingredients:

• 4 cups milk
• 1 cup sugar
• Pinch of baking soda
• 1 cinnamon stick
• 8 egg yolks
• ½ cup dark rum
• 1 tsp pure vanilla extract

Directions:

Combine milk, sugar, baking soda, and cinnamon. Bring to a boil over medium heat. Simmer for 30 minutes until part of the mixture has evaporated. Add whisked egg yolks to pot and cook over low heat stirring often for 5-7 minutes or until the mixture has thickened. Remove from heat, strain the mixture to get rid of the cloves and cinnamon. Add the rum and vanilla and mix well. Chill before serving.

Sabajon (Colombian-style eggnog)

Ingredients:

• 4 cups of milk
• 2 boxes of instant vanilla pudding
• ½ cup rum
• ½ cup aguardiente
• ½ cup condensed milk.

Directions:

Prepare the pudding according to the instructions on the box. Once it is cool and thickened, blend with the rum, aguardiente, and condensed milk. Serve cold.

Eggnog Latte

Ingredients:

• 4 cups eggnog
• 2 cups black coffee
• 4 ounces Rumchata liqueur
• Whipped cream
• Grated cinnamon

Directions:

Heat the eggnog on medium until it steams and bubbles. Pour one ounce of RumChata into each cup. Add the heated eggnog. Top with whipped cream and cinnamon.

Cola de Mono (Chilean eggnog)

Ingredients:

• 1 can sugar
• 1 cup wáter
• ½ oz cinnamon sticks
• 2 whole cloves
• 4 cups whole milk
• 1 ½ brewed coffee
• 1 ½ pisco
• 1 tsp vanilla extract

Directions:

Combine the water, sugar, cinnamon, and cloved in a sauce pan and bring to a boil. Simmer for 5 minutes. Set aside to cool. Transfer the mixture to a large pitcher, add the rest of the ingredients and stir well. Refrigreate until chilled.