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Coquito
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.
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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/
