‘Tis the season for coquito! If you’ve never had coquito before, it’s a bit like eggnog.
Coquito means “little coconut,” and gets its flavor from coconut milk, cream of coconut, rum, and spices. For my version, I also used a coconut spiced rum to really up the flavor!
Coquito is a traditional Christmas drink that originated in Puerto Rico, but there are versions of it throughout the Caribbean. It’s absolutely delicious, plus it’s really easy to make!
Ingredients:
- 1 cup (8 oz) white rum (I used a coconut spiced rum)
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 (13.5 oz can) coconut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- cinnamon sticks, for garnish
This makes a lot of coquito, but it will last in your fridge for up to a month. Because of how much it makes, be careful to not overfill your blender!
To make, add the rum, sweetened condensed milk, cream of coconut, coconut milk, cinnamon, nutmeg, and vanilla extract to your blender.
Blend until fully combined.
Stir in the evaporated milk, then refrigerate for at least an hour.
Before serving, stir the coquito. Pour into glasses. If desired, top with a sprinkle of nutmeg and/or cinnamon and garnish with a cinnamon stick.
Ah. SO satisfying!
It is also really rich, so you may not want to drink a full glass in one sitting. Alternatively, you can serve this in a chilled shot glass or apertif glass.
Ingredients
- 1 cup (8 oz) white rum (I used a coconut spiced rum)
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 (13.5 oz can) coconut milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- cinnamon sticks, for garnish
Instructions
- To make, add the rum, sweetened condensed milk, cream of coconut, coconut milk, cinnamon, nutmeg, and vanilla extract to your blender.
- Blend until fully combined.
- Stir in the evaporated milk, then refrigerate for at least an hour.
- Before serving, stir the coquito. Pour into glasses. If desired, top with a sprinkle of nutmeg and/or cinnamon and garnish with a cinnamon stick.
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