Description
This authentic Puerto Rican Coquito is a classic cocktail made with seasonal spices, coconut and rum, giving it a taste similar to (but bette than) eggnog. It’s a creamy yet light, cinnamon & nutmeg infused cocktail. Keep reading for details on how to make it with easy vegan substitutes.
Ingredients
Units
Scale
- 1 cup rum
- 1 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 (14oz) cans of sweetened condensed milk or sweetened condensed coconut milk
- 2 (12oz) cans of evaporated milk or evaporated coconut milk
- 1 (14oz) can of coconut milk
- 4 cinnamon sticks
- Optional Garnish: cinnamon, coconut flakes, whipped cream or coconut whipped cream
Instructions
- Blend the coquito. In a blender, combine the rum, nutmeg, cinnamon, vanilla, sweetened condensed milk, evaporated milk, and coconut milk. Blend for 1 minute or until smooth and creamy.
- Chill overnight. Pour the mixture into a glass pitcher or container with a lid, add the cinnamon sticks, stir well and set in the fridge overnight. The coquito should be ready to serve the next day.
- Enjoy! Mix well before serving and garnish with coconut whipped cream (optional) and a sprinkle of cinnamon.
