Recipe Image

Servings:

Tres Leches Eggnog

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!

Recipe and image provided by and used with permission of Goya Foods, Inc.

Total Time

25min

5.0

1 Rating

Author: Goya

Servings:

Ingredients

•

2 cans
(13.5 oz)

Coconut Milk

•

1 can
(8.75 oz)

Cream of Coconut

•

1 can
(12 fl oz)

Evaporated Milk

•

1 can
(14 oz)

Sweetened Condensed Milk

•

Eggland's Best Classic Eggs

•

2/3 cup

Dark Rum

•

1/3 cup

Brandy

•

1 tsp

Vanilla Extract

•

1 cup

Heavy Cream

•

4 Tbsp

Powdered Confectioners Sugar

•

1/4 tsp

Vanilla Extract

•

to taste

Ground Nutmeg

Rimming Glass

•

1 Tbsp

Agave Syrup

•

1/2 cup

Crushed Maria Cookies

Cooking Instructions

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.

Meanwhile, beat Egg Yolks (8) 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.

Remove from heat. Strain through fine-meshed sieve and cool completely. Stir in Dark Rum (2/3 cup) , Brandy (1/3 cup) and Vanilla Extract (1 tsp) . Cover and chill in refrigerator for at least 6 to 8 hours and up to 3 to 5 days.

To make whipped coconut cream, beat hardened Cream of Coconut (1 can) , Heavy Cream (1 cup) , 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.

Fold whipped coconut cream into eggnog and divide into 6 glasses. Garnish each with pinch of Ground Nutmeg (to taste) .

Optional: If rimming glass, place Agave Syrup (1 Tbsp) into shallow dish and crushed Maria Cookies (1/2 cup) in another dish. Wet rims of glasses with agave mixture and then dip in cookies. Let stand for 10 minutes.

Nutrition Per Serving

CALORIES

1091

FAT

62.8 g

PROTEIN

20.6 g

CARBS

87.4 g