Not the biggest fan of eggnog? Give it's tropical Puerto Rican cousin a try - coconut-based Coquito is rich, creamy, full of rum, and ready for any holiday party!
Course Cocktail
Cuisine Spanish
Keyword coquito, Puerto Rican coquito
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 10
Calories 627kcal
Author Erica
Ingredients
24ounces(2 cans) evaporated milk
14ounces(1 can) sweetened condensed milk
14ounces(1 can) coconut milk
15ounces(1 can) sweetened cream of coconut
3cinnamon sticks
1vanilla beansplit lengthwise
1teaspoonground cinnamon
½teaspoonground nutmeg
2teaspoonsvanilla extract
2 ½cupsrumwhite, spiced, coconut, or a combination
Toasted coconutfor garnish (optional)
Instructions
Combine evaporated milk, condensed milk, coconut cream, and coconut milk in a large saucepan set over the lowest heat, whisking to combine. Add the cinnamon sticks, vanilla bean, cinnamon, and nutmeg.
Allow to barely simmer 20-30 minutes, stirring occasionally, until mixture has thickened slightly.
Remove from heat and cool at least 30 minutes, or to room temperature. Remove cinnamon sticks and vanilla bean and discard.
Slowly whisk in vanilla extract and rum. Pour into a pitcher, cover, and chill in refrigerator for at least 2 hours or until cold.
Serve straight in small glasses garnished or in larger ones with cubed ice. Garnish with a sprinkle of cinnamon, nutmeg, and toasted coconut.
Store remaining coquito in an airtight container in the fridge for up to 2 weeks.
Notes
Properly stored in an airtight container, leftovers will keep for 2-3 weeks.
For a less strong drink, replace the desired amount of rum with equal parts cold coconut milk or whole milk.
For a non-alcoholic version, replace rum with one cup cold coconut milk or whole milk and one cup cold water.