Coquito
A creamy coconut Puerto Rican version of a holiday eggnog-like drink.
Servings 10 servings
Cost $7
Equipment
- Blender
Ingredients
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 14 ounces cream of coconut
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ground clove
- 1 cup white rum
- 1 teaspoon vanilla extract
- pinch of salt
- cinnamon sticks for garnish
Instructions
- Place all ingredients in a blender (except for cinnamon sticks) and blend on high until combined.
- Place Coquito mixture in fridge for an hour to chill before serving.
- Pour into glasses or over ice to serve.
Notes
TIP: If some of the coconut fat solidifies in the fridge, just let it sit out on the counter for about 10 minutes to warm up and then give it a shake to incorporate the fat before pouring over ice.
Tips for making Coquito:
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- Make sure you choose cream of coconut for this recipe, which is NOT the same as coconut cream, so make sure to read the label carefully!
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- Try adding a bit of ground ginger to taste if you are a ginger fan.
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- Try serving this with a big helping of whipped cream and sprinkled cinnamon on top.
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- Small swing-top glass bottles like these are perfect for gifting homemade Coquito. Try adding a cinnamon stick and halved vanilla bean into each bottle for a pretty and tasty addition.
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- If you don't have a blender, you can also just whisk the ingredients together in a large bowl.
- You can also float some star anise in your drink as well for a pretty look and a touch of black licorice flavor.