bonappetit4.7
Coquito
Sometimes called Puerto Rican coconut eggnog, our best coquito recipe features warming spices and a generous glug of white rum.
👥 6 Servings👤 Inés Anguiano📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Blend one 14-oz. can sweetened condensed milk, one 13.5-oz. can unsweetened coconut cream, one 13.5-oz. can unsweetened coconut milk, 6 oz. evaporated milk, 1 tsp. freshly grated nutmeg, 1 tsp. ground cinnamon, and 1 vanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste in a blender on medium-high ⏱️ 2 minutes. With the motor running, pour in 1¼ cups white rum; blend ⏱️ 30 seconds. Transfer to a glass container, cover, and chill at least ⏱️ 3 hours and up to 2 weeks.
14-oz. can sweetened condensed milk113.5-oz. can unsweetened coconut cream113.5-oz. can unsweetened coconut milk1. evaporated milk6 oz. freshly grated nutmeg1 tsp. ground cinnamon1 tspvanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste1¼ cups white rum (such as Bacardi)1
2
To make cocktails, pour 2 Tbsp. pure cane syrup or honey on a plate; place ½ cup sweetened shredded coconut on another plate. Working one at a time, press rims of six to eight 4–6-oz. glasses (chilled if desired) into syrup, then coconut, shaking off excess. Divide coquito among glasses and garnish each with a cinnamon stick.
. pure cane syrup or honey2 Tbsp
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