Coquito Puerto Rican Coconut Eggnog
Ingredients:
1 can 14 oz sweetened condensed milk
1 can 12 oz evaporated milk
1 can 15 oz cream of coconut
1 can 13.5 oz coconut milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon plus extra for garnish
1/2 teaspoon ground nutmeg
1/2 cup white rum optional, adjust to taste
Directions:
Blend Ingredients: In a blender, combine the sweetened condensed milk, evaporated milk, cream of coconut, coconut milk, vanilla extract, cinnamon, and nutmeg. Blend until smooth and fully combined.
Add Rum Optional: If using, add the rum to the blender and pulse a few times to mix.
Chill: Pour the Coquito into a large pitcher or airtight container. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Serve: Shake or stir the Coquito before serving. Pour into small glasses and garnish with a sprinkle of ground cinnamon.
Prep Time: 10 minutes Chill Time: 4 hours Total Time: 4 hours 10 minutes
Kcal: 250 kcal per serving Servings: 10 servings
Tips:
For a thicker consistency, add 1/2 cup of coconut cream or a scoop of vanilla ice cream.
Store in the refrigerator for up to 5 days. Shake well before serving.
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