Coquito
Coquito is a thick and creamy rum and coconut drink. Sometimes referred to as Puerto Rican eggnog, this luscious drink is sure to make any holiday party extra festive!
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 2 quarts (8 servings) 1x
- Category: beverage, cocktail
- Method: blend
- Cuisine: Puerto Rican
Ingredients
1 1/2 cups white rum (Puerto Rican rum if possible)
3 large cinnamon sticks, divided, Ceylon if possible. Plus, more for serving
1 vanilla bean, split
1 can cream of coconut (Coco Lopez for example typically 15-ounces)
1 can coconut milk (full fat) (14-16 ounce can typically)
1 can evaporated milk (14-16 ounce can typically)
1 can sweetened condensed milk (14-ounce can)
1 teaspoon pure vanilla extract
Few grinds fresh nutmeg
Instructions
- At least one hour before serving, place rum, 2 cinnamon sticks and split vanilla bean in a zipper sandwich bag and let sit for at least an hour and as long as 24 hours at room temperature.
- After the hour, strain the rum through a fine mesh strainer or cheese cloth into a blender. Discard the two cinnamon sticks then scrape the seeds from the vanilla bean into the blender and discard the vanilla pod.
- Add the cream of coconut, coconut milk, evaporated milk, sweetened condensed milk, pure vanilla extract and the freshly grated nutmeg.
- Take a fresh cinnamon stick and grate a half teaspoon of cinnamon with a micro planer into the blender. Or add a half teaspoon of already ground cinnamon.
- Blend for about a minute and serve in mugs with more cinnamon grated over each mug along with a cinnamon stick stirrer to each guest.
Notes
We tested Puerto Rican, Cuban and Aruban rum and really had a hard time telling the difference. As long as you chose a high-quality clear rum (such as Bacardi), you will make a great drink. We do not suggest using no-name brands.
Find it online: https://www.afamilyfeast.com/coquito/
