A thick, creamy holiday drink with coconut milk, sweetened condensed milk, evaporated milk, rum, and warm spices. This incredible recipe is eggnog's sassy cousin with a tropical flair. Deliciously creamy, rich, and cozy!Makes 3-4 cups
½ – 1 cup (120-240ml)white rum(more or less to suit taste buds)
cinnamon sticks for garnishing
Instructions
Combine all ingredients in a blender and blend for about a minute.
Bottle or place in a sealed container and then refrigerate. Serve as soon as it's cold, but it will last up to 2 weeks.
If desired, garnish with a cinnamon stick or sprinkle with ground cinnamon.
Notes
Coquito is usually made with coconut cream (homemade is the best). However, I substitute it with homemade coconut milk. Feel free to go with thick coconut cream.
Shake your coquito mix before serving.
Adjust the amount of rum to taste, or leave it out for a virgin coquito. If you want to feel it on the back of your throat and warm you on the inside, go with 1½ cups of white rum.
Chill the ingredients before blending for a smooth and creamy coquito.
If you want to thicken it up, add 2 egg yolks and whisk it in to blend thoroughly until frothy.
Chill for 2-6 hours before serving.
You can play around with your Coquito, add a spoonful of cocoa powder or a thinned chocolate ganache for a chocolaty version.
Store it in an airtight container in the fridge for up to 2 weeks.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.