Description
This Puerto Rican Coquito is a classic cocktail made with seasonal spices, coconut and rum, giving it a taste similar to eggnog.
Ingredients
Scale
- 2 cinnamon sticks
- 1 cup rum
- 1 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 2 (12oz) can of sweetened condensed coconut milk
- 2 (14oz) can of coconut milk
- 1/2 cup shredded coconut
For the whipped coconut cream (optional)
- 1 cup heavy whipping cream or 1 can coconut cream
- 2 tbsp powdered sugar
Instructions
- In a large pitcher or container (with a lid) combine the cinnamon sticks and rum.
- In a blender, combine the spices, vanilla, coconut milk and sweetened condensed coconut milk. Blend for 1 minute or until smooth and creamy.
- Pour the milk mixture into the rum and cinnamon mixture and set in the fridge overnight. Coquito should be ready to serve the next day. Mix well before serving and garnish with whipped cream and a sprinkle of cinnamon.
Notes
Note: To make the whipped coconut cream, add a can of coconut cream to the fridge the night before. In the morning, remove the cream from the can and whip until peaks begin to form. Mix in powdered sugar and continue to whip for another 1-2 minutes. Keep refrigerated until ready to serve.
