Coquito
Try this coquito and you'll say eggnog who? Coquito is a creamy coconut rum cocktail that you will typically see made for the holidays. It's eggnog for Latinos but ten times better. This recipe is simple and will add a nice touch to you holiday gatherings. If you love coconut, this is definitely the drink for you. Even if you don't, you'll get hooked. I do want to warn you, you will want more than one glass. Be cautious, this drink is so good that it sneaks up on you. I've drunk this like water and have been unable to get up from my seat plenty of times. This recipe is special to me because it’s a recipe I learned from Doña Rosa, my late grandmother. It's not your typical Coquito recipe because of course, it has that Doña Rosa flare but it’s a memorable one and one that everyone will enjoy. Typical Coquito usually calls for eggs, however this recipe does not include. My grandmother always thought that eggs in this recipe were unnecessary (OG Coquito makers- don’t kill us lol). In her opinion "it's perfect without it". Another unique thing about this recipe is the cinnamon syrup that’s added at the end. It was my grandmother’s favorite and let her tell it and it made this coquito award winning. She would say “ le da un toque diferente' (translation: it gives it a special touch).
Make this for your holiday festivities and enjoy time with all of your loved ones. Trust me, they will love this.
Feel free to get creative with this recipe! If you're not big on rum and like the harder stuff, you're free to substitute the rum for bourbon or whisky. I always make a separate batch for my husband with whisky. I also added a lactose free option below for all of my vegans. Enjoy!
Ingredients
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
¼ tsp of ground cinnamon
⅛ tsp of freshly ground nutmeg (ground will work as well)
1 tsp vanilla
1½ cup white or dark rum
3 cinnamon sticks
1/2 cup of water
For a Vegan Option: substitute the evaporated milk and sweetened condensed milk with 2 cups of unsweetened almond milk, 2 cups of coconut milk, and 3 tbsps of sugar.
Directions:
Mix all ingredients in a blender at high speed. Take your whisk and give it a good whisk to ensure that all of the coconut cream has dissolved.
Transfer your coquito into empty glass bottles leaving an inch at the top for the cinnamon water. I usually use nice mason jars or empty alcohol bottles for this. I love to give them out as gifts and the glass bottles add a nice touch. If you don't have any on hand, you're free to use any bottle/container (with an airtight lid). This recipe is enough to fill a 1.75 ml bottle of rum.
Once your bottle(s) are filled , boil 1/2 cup of water with all 3 of your cinnamon sticks for about 2 mins. Your water will turn a rich golden color. Pour your cinnamon water into your coquito bottle(s) and add the cinnamon sticks inside of the bottle(s) as well. Close the bottles and give them a good shake to incorporate all of the ingredients.
Refrigerate for a minimum of 3 hours. Shake well before serving.
