Coquito Recipe
This traditional Puerto Rican cocktail tastes like a very thick and creamy coconut eggnog. It's very rich, so you can serve it over ice.
Ingredients
Canned Goods
1 (13.5-oz.) can Coconut milk
2 (12-oz.) cans Evaporated milk
1 (15-oz.) can Cream of coconut
1 (14-oz.) can Condensed milk, sweetened
Baking & Spices
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 tsp Vanilla extract
3-4 cup cup of white rum
1 (13.5-oz.) can Coconut milk
2 (12-oz.) cans Evaporated milk
1 (15-oz.) can Cream of coconut
1 (14-oz.) can Condensed milk, sweetened
Baking & Spices
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 tsp Vanilla extract
3-4 cup cup of white rum
Directions
1. Process cream of coconut, sweetened condensed milk, and coconut milk in a blender or food processor until completely smooth; transfer mixture to a large bowl or pitcher.
2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.
3. Cover and chill 24 hours.
2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.
3. Cover and chill 24 hours.
Notes
Garnish with nutmeg and cinnamon sticks, if desired.
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