This cheeky riff on eggnog from the Little Copa pop up in New Orleans has a “Christmas in July” feel to it, with coconut, lime and Angostura bitters offsetting the velvety sweetness of the Coco Lopez and eggs. It’s refreshing on the rocks, with some grated nutmeg to round it out and warm it up.
Copa Nog
Christy Hebert | New Orleans Courtesy of The Little Copa
Ingredients
Servings: About 1.5 quarts
- 3 eggs
- zest of 1 lime
- 18 ounces evaporated milk
- 6 ounces sweetened condensed milk
- 6 ounces Coco Lopez
- 13 ounces rum, preferably Flor de Caña
- 2 teaspoons Angostura bitters
- 1/2 teaspoon freshly grated nutmeg
Garnish: freshly grated nutmeg
Directions
- In a large mixing bowl, beat the eggs and lime zest on medium-high until frothy. Add the evaporated milk, sweetened condensed milk and Coco Lopez, and beat carefully until fully incorporated. Add the rum, bitters and nutmeg.
- Pass the nog through a fine-mesh sieve to discard the zest. To serve, pour it in a tall glass over ice and grate fresh nutmeg on top. Leftovers can be refrigerated or frozen in an airtight container. If frozen, thaw in the fridge or on the counter—because of all the rum, it won’t take long to defrost.