Greetings from Jalisco is the offspring of a tryst between Mexican aged tequila and a Caribbean coquito. Both are extremely attractive, but their love child is downright gorgeous.
The coquito is a mash-up of Puerto Rican coconut egg nog and Spanish rum. However, Jaliscan tequila stole the coquito’s tres leche heart, they eloped and voila! A new baby was born.
Wow, what a story, but Cliff’s Notes would summarize the plot in a single word.
Let’s Make Greetings From Jalisco
Combine the egg yolk and evaporated milk.
Cook the mixture in a double boiler over simmering water, stirring constantly for about 15-20 minutes until it thickens enough to coat the back of the spoon and reaches 160 degrees
Combine the egg mixture with all the remaining liquid ingredients and blend together briefly
Pour into glass containers and refrigerate overnight to give the flavors time to meld
Pour into a serving glass and garnish with freshly ground nutmeg (optional)
Greetings From Jalisco
Extra Anejo Tequila, Coconut Cream, Milk and Eggs
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 52 oz 1x
- 6 oz extra anejo tequila
- 12 fluid oz evaporated milk
- 2 large egg yolks – beaten
- 14 oz cream of coconut
- 14 oz sweetened condensed milk
- 1/2 cup water
- 1 tsp vanilla extract
- Ground nutmeg – garnish
- Whisk together the evaporated milk and beaten egg yolks
- Cook in a double boiler over simmering water, stirring constantly until the mixture thickens and coats the back of a spoon and reaches a temperature of 160 degrees. About 15 minutes
- Pour into a blender, add cream of coconut, sweetened condensed milk, tequila, water and vanilla extract
- Blend on low speed about 30 seconds until combined
- Transfer to quart jars, seal and refrigerate overnight to give the flavors time to meld
- Shake before serving to ensure it remains homogenous
- Garnish with fresh grated nutmeg