Coquito Recipe: Creamy and Festive
Creamy Puerto Rican Coquito with coconut and rum.
Ingredients
- 1 13.5 oz can of coconut milk
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- ½ cup cream of coconut
- 1 cup white rum optional
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves optional
- Optional: Cinnamon sticks whipped cream
- Suggested Pairings: Holiday cookies coffee
Instructions
- Blend coconut milk, evaporated milk, condensed milk, cream of coconut, rum, vanilla, cinnamon, nutmeg, and cloves until frothy.
- Taste and adjust the sweetness or spice.
- Strain (optional) into a pitcher; chill 2 hours.
- Serve in a white ceramic pitcher or glasses with cinnamon, cookies, and coffee.
Notes
- Chill for at least 2 hours.
- Store in the fridge for 5 days or freeze for 1 month.
- Try non-alcoholic or vegan variations.
- Pair with fruitcake.