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Cuatro Leches Eggnog

Name: Cuatro Leches Eggnog
Prep time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Latin American
Ingredients: 8 egg yolks; 7 tablespoons of sugar; 3 cups whole milk; 1 can (14 ozs) condensed milk; 1/2 cup evaporated milk; 1/2 cup coconut cream; Pinch of sea salt; 1/2 teaspoon vanilla extract; 2 ozs of rum; 1 ozs coffee liqueur; 8 egg whites; 1 cup whipped cream; Ice cream, vanilla (optional); Powdered cinnamon (or sticks) to serve

Prep 20 min
Total 30 min
Ingredients 14
Servings 8

This is the classic holiday eggnog made with cuatro leches Latin cream (why not?) and has my unique and personal touch inspired by an attempt to balance cultures and Latin flavors. I’m sure you’ll find this drink irresistible and so delicious you’ll be tempted to serve it as dessert.

Ingredients

8 egg yolks
7 tablespoons of sugar
3 cups whole milk
1 can (14 ozs) condensed milk
1/2 cup evaporated milk
1/2 cup coconut cream
Pinch of sea salt
1/2 teaspoon vanilla extract
2 ozs of rum
1 ozs coffee liqueur
8 egg whites
1 cup whipped cream
Ice cream, vanilla (optional)
Powdered cinnamon (or sticks) to serve

Directions

1

Beat the yolks and sugar in a large bowl until the mixture acquires a shiny texture.
2

In a pot over medium heat add the milk, coconut cream, salt and vanilla. Mix to combine well until reaching a uniform consistency and allow to simmer.
3

Little by little, add the yolks to the milk. Once it’s well combined, remove from the heat and add the rum and coffee liqueur. Allow to cool.
4

In the mean time, place the egg whites in a clean and dry bowl, and beat until you have a firm foam.
5

Then (little by little), add the whites to the yolks and milk mixture.
6

Cover the bowl in plastic wrap and place in the freezer to rest and set.
7

If you like, you can serve with a tablespoon of ice cream, coconut, or vanilla on top; cinnamon powder and cinnamon sticks. Cheers and happy holidays!

Don’t stir the mixture while it’s cooling in the freezer, this way you’ll achieve more definition and different textures.
You can use the punch as a base for an eggnog panna cotta. Simply add gelatin to the mixture and let cool in the freezer.
The more it rests in the freezer the more taste and consistency you will have. Personally, I like preparing it a day or two in advance.

No nutrition information available for this recipe

This is the classic holiday eggnog made with cuatro leches Latin cream (why not?) and has my unique and personal touch inspired by an attempt to balance cultures and Latin flavors. I’m sure you’ll find this drink irresistible and so delicious you’ll be tempted to serve it as dessert.