(Puerto Rican Egg Nog)

December 24:National Egg Nog Day

Egg-less egg nog? We were skeptical at first, but after tasting Puerto Rican Brother Jose M.’s recipe for coquito, we were hooked! Coquito features two kinds of rum from his island—clear (white) and gold or spiced—and sweetened with a tropical flavor, cream of coconut—hence, the name is translated as “little coco”. Brother Jose makes and bottles coquito and gives them away to his campus ministry staff. From him we received his recipe as a great gift to share with our blog readers during this holy holiday season and on National Egg Nog Day. Gracias, Jose, and Feliz Navidad to everyone on Christmas Eve!


(From Jose M.)

  • 1 can (15 ounces) cream of coconut
  • 2 cans (12 ounces) evaporated milk
  • ½ can (14 ounces) sweetened condensed milk
  • ½ cups white rum
  • ½ cup gold or spiced rum
  • Cinnamon to taste
  • Nutmeg to taste

In a large container, place the cream of coconut, evaporated milk, sweetened condense milk and white rum.

Pour in the gold or spiced rum. Season with cinnamon and nutmeg to taste (start with ½ teaspoon each). Pour into a blender and stir until well mixed but not too foamy. Place in a glass pitcher and chill for at least an hour to thicken. Before serving and pouring into glasses, mix to break up any thick liquid.


  • Some coquito recipes do add eggs to this Puerto Rican egg nog, which make this drink thicker. But the fats in the cream of coconut, evaporated milk and sweetened condensed milk help to thicken the coquito over time as it chills in the refrigerator.
  • Try the recipes for egg nog white Russian, egg nog ice cream and Mexican egg nog gelatin for more National Egg Nog Day deliciousness!

No-Churn Egg Nog Ice Cream


December 24: National Egg Nog Day

We look forward to toasting a seasonal drink every Christmas Eve—egg nog! But it has been a warm winter in Texas (and always in Islander’s home state of Hawaii) so we try to keep cool by eating egg nog ice cream. This delightful dessert is a simply sweet alternative (or addition) to Christmas cookies, fruitcake or Yule logs. Enjoy some no-churn egg nog ice cream on National Egg Nog Day! 


(Adapted from Delish)


  • 1 pint (2 cups) heaving whipping cream
  • 1 14-ounce can condensed milk
  • ¼ cup egg nog (we used lactose-free, non-alcoholic)
  • 1 teaspoon ground nutmeg


Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with egg nog.


Stir in the ground nutmeg. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan and cover with plastic wrap or put the mixture in a freezer-safe container. Freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Sprinkle with additional ground nutmeg, if desired.



  • Spike up your Christmas “spirit” by mixing in 1-2 teaspoons of rum or rum extract/flavoring in the recipe.
  • Search our blog for other recipes related to egg nog and the winter holidays.

Egg Nog White Russian


December 24: National Egg Nog Day

Sip on a seasonal cocktail on Christmas Eve! Add a twist to the traditional White Russian by mixing in egg nog instead of cream or milk in a martini glass. Rim it with cinnamon-sugar for a festive flavor and top this delicious drink with a dollop of whipped cream for a snowy center. Egg Nog White Russian is perfect on National Egg Nog Day and the night before Christmas.


(Adapted from Spec’s)


  • Cinnamon-sugar (to rim martini glass)
  • 2 ounces vodka
  • 2 ounces coffee liqueur (we used Kona coffee liqueur)
  • 2 ounces egg nog
  • whipped cream
  • grated nutmeg


Rim the edge of a martini glass with cinnamon-sugar. Set aside. In a shaker, pour the vodka, coffee liqueur and egg nog. Shake well.


Pour into martini glass. Garnish with whipped cream and grated nutmeg (optional).



  • Try the recipe for Gelatina de Rompope (Mexican Egg Nog Gelatin) for a Christmas Eve dessert on National Egg Nog Day.