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Tres Leches Eggnog

13 INGREDIENTS • 6 STEPS • 25MINS

Tres Leches Eggnog

Recipe
Have you ever tried a Tres Leches Eggnog? Here you have it! We fused the classic flavor of Tres Leches Cake with the festive classic ponche or eggnog. Make it easily at home combining traditional ingredients such as cinnamon, nutmeg, egg yolks, vanilla, along with GOYA® Evaporated Milk, GOYA® Sweetened Condensed Milk, and the tropical touch of GOYA® Coconut Milk. Top off by adding rum and brandy, and garnish with a rich whipped coconut cream. Pure delight!
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Have you ever tried a Tres Leches Eggnog? Here you have it! We fused the classic flavor of Tres Leches Cake with the festive classic ponche or eggnog. Make it easily at home combining traditional ingredients such as cinnamon, nutmeg, egg yolks, vanilla, along with GOYA® Evaporated Milk, GOYA® Sweetened Condensed Milk, and the tropical touch of GOYA® Coconut Milk. Top off by adding rum and brandy, and garnish with a rich whipped coconut cream. Pure delight!
author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

25MINS

Total Time

$4.85

Cost Per Serving

Ingredients

Servings
6
us / metric
Coconut Milk
2 cans
(13.5 oz)
Coconut Milk
Evaporated Milk
1 can
(12 oz)
Evaporated Milk
Sweetened Condensed Milk
1 can
(14 oz)
Sweetened Condensed Milk
Egg
8
Eggs
Dark Rum
160 mL
Dark Rum
Brandy
80 mL
Brandy
Vanilla Extract
1 tsp
Vanilla Extract
Cream of Coconut
1 can
(8.75 oz)
Cream of Coconut
chilled in fridge overnight
Heavy Cream
240 mL
Heavy Cream
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar
Ground Nutmeg
to taste
Ground Nutmeg
Rimming Glass
Agave Syrup
1 Tbsp
Agave Syrup
Maria Cookie
50 g
Finely Chopped Maria Cookies

Nutrition Per Serving

VIEW ALL
Calories
1082
Fat
62.3 g
Protein
20.1 g
Carbs
86.7 g
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author_avatar
Goya
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States.

Author's Notes

Substitute nutmeg with ground cinnamon or for festive addition, use gingerbread or pumpkin pie spice.

Cooking Instructions

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step 1
Combine Coconut Milk (2 cans), Evaporated Milk (1 can) and Sweetened Condensed Milk (1 can) in large saucepan set over medium heat; bring to a simmer.
step 2
Meanwhile, separate the Eggs (8), and beat egg yolks with electric mixer until thick and pale yellow. Gradually whisk in half the hot milk mixture into egg yolk mixture. Pour into saucepan. Reduce heat to medium-low. Cook, stirring constantly with wooden spoon or spatula, for 5 to 8 minutes or until mixture thickens and coats back of spoon.
step 3
Remove from heat. Strain through fine-meshed sieve and cool completely. Stir in Dark Rum (160 mL), Brandy (80 mL), and Vanilla Extract (1 tsp). Cover and chill in refrigerator for at least 6 to 8 hours and up to 3 to 5 days.
step 4
Whipped coconut cream: beat hardened Cream of Coconut (1 can), Heavy Cream (240 mL), Powdered Confectioners Sugar (4 Tbsp), and Vanilla Extract (1/4 tsp) in chilled mixing bowl with electric mixer on high speed for 2 to 3 minutes or until creamy, light and fluffy. Chill until ready to use.
step 5
Fold whipped coconut cream into eggnog and divide into 6 glasses. Garnish each with pinch of Ground Nutmeg (to taste).
step 6
Optional: If rimming glass, place Agave Syrup (1 Tbsp) into shallow dish and crushed Maria Cookies (50 g) another dish. Wet rims of glasses with agave mixture and then dip in cookies. Let stand for 10 minutes.
step 6 Optional: If rimming glass, place Agave Syrup (1 Tbsp) into shallow dish and crushed Maria Cookies (50 g) another dish. Wet rims of glasses with agave mixture and then dip in cookies. Let stand for 10 minutes.

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Budget-Friendly
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