Day 2: Baylee’s 12 Days of Christmas Cheer Cocktails and Canapés.

Nothing says holiday delight quite like a rich and decadent Coquito paired with a coconut cookie!

While drinking this tropical delight your mind will wander to sunny beaches and palm trees.

Here I am enjoying a cool cup of Coquito paired with some scrumptious Anzac biscuits. Click here to see my take on a Christmas Anzac biscuit recipe.

Ingredients:

  • 14 ounces unsweetened coconut cream
  • 2 egg yolks
  • 7 ounces sweetened condensed milk
  • 3/4 white rum
  • 1/4 teaspoon salt
  • Grated nutmeg

Method:

  1. In a large bowl, lightly mix the egg yolks.
  2. In a medium sauce pan, combine half of the coconut cream and all of the condensed milk. Cook over medium high heat until it reaches a simmer.
  3. Remove from heat and pour over the egg yolks while whisking constantly.
  4. Continue whisking until smooth and frothy.
  5. Stir in rum, salt, and the remaining coconut cream.
  6. Refrigerate until cool or up to a week.
  7. When ready to serve, poor into a festive glass and garnish with freshly grated nutmeg.