Tres Leches Eggnog

Tres Leches Eggnog
Tres Leches Eggnog

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Prep time

10m

Total time

25m

Yields

6

Servings

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La Cocina Goya

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!

 

More recipe inspirations:

Coconut Rompope

Coconut Sabajón

Pistachio Coquito

Tropical Ponche

 

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  • Ingredients
  • Directions

Ingredients

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2 cans (13.5 oz. each)

GOYA® Coconut Milk

1 can (12 oz.)

8

egg yolks from GOYA® Large Brown Eggs

cup

dark rum

cup

brandy

1 tsp.

vanilla extract

1 can

(8.75 oz.)GOYA® Cream of Coconut, chilled in fridge overnight

1 cup

35% heavy cream

¼ cup

powdered sugar

¼ tsp.

vanilla extract

Ground nutmeg, for garnishing

For rimming glass (optional):

½ cup

finely crushed GOYA® Maria Cookies (about 8 cookies)

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Directions

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Step 1

Combine coconut milk, evaporated milk and sweetened condensed milk in large saucepan set over medium heat; bring to a simmer.

Step 2

Meanwhile, 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 rum, brandy and vanilla. 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, heavy cream, powdered sugar and vanilla 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 nutmeg.

Step 6

Optional: If rimming glass, place agave into shallow dish and crushed cookies in another dish. Wet rims of glasses with agave mixture and then dip in cookies. Let stand for 10 minutes.

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Tip by La Cocina Goya

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

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 40

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