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!
More recipe inspirations:
Total Time
25m
Prep Time:10m
Yields:6 Servings
Ingredients
2 cans
(13.5 oz. each)
1 can
(12 oz.)
1 can
(14 oz.)
8
<p>eggs</p>
⅔ cup
<p>dark rum</p>
⅓ cup
<p>brandy</p>
1 tsp.
<p>vanilla extract</p>
1 can
(8.75 oz.)
GOYA® Cream of Coconut, chilled in fridge overnight
1 cup
<p>35% heavy cream</p>
¼ cup
<p>powdered sugar</p>
¼ tsp.
<p>vanilla extract</p>
<p>Ground nutmeg, for garnishing</p>
For rimming glass (optional):
1 tbsp.
½ cup
finely crushed GOYA® Maria Cookies, (about 8 cookies)
Directions
Step 1
<p>Combine coconut milk, evaporated milk and sweetened condensed milk in large saucepan set over medium heat; bring to a simmer.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Fold whipped coconut cream into eggnog and divide into 6 glasses. Garnish each with pinch of nutmeg.</p>
Step 6
<p>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.</p>
Substitute nutmeg with ground cinnamon or for festive addition, use gingerbread or pumpkin pie spice.
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<p>Substitute nutmeg with ground cinnamon or for festive addition, use gingerbread or pumpkin pie spice.</p>
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Tres Leches Eggnog
Prep Time: 10m
Total time: 25m
Yields: 6 Servings
<p class="xmsonormal">Have you ever tried a <em>Tres Leches Eggnog</em>? Here you have it! We fused the classic flavor of <em>Tres Leches Cake</em> with the festive classic <em>ponche</em> or eggnog. Make it easily at home combining traditional ingredients such as cinnamon, nutmeg, egg yolks, vanilla, along with GOYA® <a title="Goya Evaporated Milk" href="https://goya.com/en/products/goya-evaporated-milk" data-udi="https://goya.com/en/products/goya-evaporated-milk">Evaporated Milk</a>, GOYA® <a title="Goya Sweetened Condensed Milk" href="https://goya.com/en/products/goya-sweetened-condensed-milk" data-udi="https://goya.com/en/products/goya-sweetened-condensed-milk">Sweetened Condensed Milk</a>, and the tropical touch of GOYA® <a title="Coconut Milk Goya" href="https://goya.com/en/products/coconut-milk-goya" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a>. Top off by adding rum and brandy, and garnish with a rich whipped coconut cream. Pure delight!</p>
<p>More recipe inspirations:</p>
<p><a title="Coconut Rompope" href="umb://document/7e9fc7373c414d50ad02db4ca23ccfdd" data-udi="umb://document/7e9fc7373c414d50ad02db4ca23ccfdd">Coconut Rompope</a></p>
<p><a title="Coconut Sabajon" href="umb://document/26d4321204e04ee6bee4acbda7df75f3" data-udi="umb://document/26d4321204e04ee6bee4acbda7df75f3">Coconut Sabajón</a></p>
<p><a title="Pistachio Coquito" href="umb://document/dd1c04f904d04ec5849389477f11889c" data-udi="umb://document/dd1c04f904d04ec5849389477f11889c">Pistachio Coquito</a></p>
<p><a title="Tropical Ponche" href="umb://document/d3e724a949de4041b96959e70365ac8f" data-udi="umb://document/d3e724a949de4041b96959e70365ac8f">Tropical Ponche</a></p>
Ingredients
2 cans (13.5 oz. each)
1 can (12 oz.)
1 can (14 oz.)
8
<p>eggs</p>
⅔ cup
<p>dark rum</p>
⅓ cup
<p>brandy</p>
1 tsp.
<p>vanilla extract</p>
1 can (8.75 oz.)
GOYA® Cream of Coconut, chilled in fridge overnight
1 cup
<p>35% heavy cream</p>
¼ cup
<p>powdered sugar</p>
¼ tsp.
<p>vanilla extract</p>
<p>Ground nutmeg, for garnishing</p>
For rimming glass (optional):
1 tbsp.
½ cup
finely crushed GOYA® Maria Cookies, (about 8 cookies)
Directions
Step 1
<p>Combine coconut milk, evaporated milk and sweetened condensed milk in large saucepan set over medium heat; bring to a simmer.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Fold whipped coconut cream into eggnog and divide into 6 glasses. Garnish each with pinch of nutmeg.</p>
Step 6
<p>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.</p>
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