Ingredients
12 ounces evaporated milk
14 ounces sweetened condensed milk
15 ounces sweetened cream of coconut (I recommend Coco Lopez)
13.5 ounces full-fat coconut milk
2 cups white rum (I recommend Bacardi)
1 cup spiced rum (I recommend Captain Morgan)
1 teaspoon vanilla extract
1 teaspoon cinnamon plus more for garnish
1/4 teaspoon ground nutmeg
Cinnamon sticks for garnish
Directions:
In a blender, add evaporated milk, sweetened condensed milk, sweetened cream of coconut, full-fat coconut milk, white rum, spiced rum, vanilla extract, cinnamon, and nutmeg. Blend until well combined.
Chilling the drink will allow all the milks and cinnamon to infuse together. Transfer the beverage to a pitcher and seal with plastic wrap OR transfer it to a bottle with an airtight lid. Place it in the fridge for 1-2 hours to chill.
When you're ready to serve, shake the bottle to break up the solidified milks (or stir if it's in a pitcher). Serve chilled in a glass with a sprinkle of cinnamon on top. |
Easy & Authentic Puerto Rican Coquito
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Posted - 11/17/2024 : 13:23:59
