Recipe courtesy of Ingrid Hoffmann

Eggnog Ice Pops: Coquito

Name: Eggnog Ice Pops: Coquito
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H20M0.000S
Yield: 9 ice pops
Ingredients: 1 (13.5-ounce) can coconut milk; 1 (12-ounce) can evaporated milk; 3/4 cup sweetened condensed milk; 1/8 teaspoon salt; 1 large pasteurized egg yolk (see Note); 1/8 teaspoon ground cinnamon; 1/2 teaspoon pure vanilla extract; 1/3 cup light rum

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Level: Easy
Total: 4 hr 20 min

Prep: 20 min
Inactive: 4 hr

Yield: 9 ice pops

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Ingredients

1 (13.5-ounce) can coconut milk

1 (12-ounce) can evaporated milk

3/4 cup sweetened condensed milk

1/8 teaspoon salt

1 large pasteurized egg yolk (see Note)

1/8 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1/3 cup light rum

Directions

Special equipment:

Wooden ice pop sticks

Place all of the ingredients in a blender jar and blend to combine. Pour into a ice pop mold and insert wooden sticks. Freeze until set, at least 4 hours or overnight.

Cook’s Note

Do be aware this recipe calls for a raw egg yolk, so please use pasteurized eggs. But if you prefer, you can substitute the egg yolk with 2 tablespoons store-bought egg nog.