I kind of fell in love with the Coquito recently. Creamy, frothy, coconut deliciousness laced with Rum and touched with Cinnamon.
Coquito is known as Puerto Rican Egg Nog even though it often or maybe even usually doesn’t have any egg at all, nor any milk or cream. Many versions, like mine, below, have condensed milk and others use the very sweet Cream of Coconut to add the sweet milkiness.
I seem to remember reading somewhere that often in the warmer areas of the world Condensed Milk made quite a foray because there was no refrigeration needed…Regardless, on one site I read, “The Coquito, like revenge, is best served cold.”
I don’t know much about revenge, but I do know these Coquitos, which I made ahead so they’d be well chilled, were seriously delish. I’d say I was glad we only had one batch because the went down like a dream.
If you’re one to keep liquor on hand, sign up for the sales notifications on email from your favorite stores. There are big savings to be had when bought on sale and it’s become kind of a tradition to have big sales in late February or March and, again, around holidays.
- 1 can evaporated milk
- 1 can coconut milk
- 1 can condensed milk
- 1/2 to 1 teaspoon ground cinnamon
- 1 tablespoon vanilla
- 3/4 to 1 1/2 cups white Rum
- cinnamon sticks & a little extra ground cinnamon for garnish.
Blend all ingredients except the cinnamon stick garnish in a blender at high-speed for three to four minutes, until mixture reaches a cohesive state. This may vary depending on the coconut milk. If the coconut milk has settled into layers, blend longer.
Refrigerate (may refrigerate in the blender container) for at least two hours. Reblend shortly before serving.
Serve straight or on the rocks with a sprinkle of cinnamon & cinnamon stick for a garnish.
For a virgin drink, replace the alcohol with ice; it will help cut the sweetness.
I’ll be taking this recipe to Fiesta Friday Link Party!