Puerto Rican eggnog, minus the egg! Coquito translates to “little coconut,” and it’s guaranteed to start any holiday party, compliments of Art Director Ashley O’Brien’s heritage.
INGREDIENTS
12 oz evaporated milk
2 cups cream of coconut
¼ tsp cinnamon
⅛ tsp nutmeg
1 tsp vanilla
1 ½ cups white Don Q Cristal Rum
Cinnamon sticks for garnish
INSTRUCTIONS
Combine all ingredients into a large bowl and whisk together until well combined.
Refrigerate and serve cold.
SPECIAL NOTES
Make sure to use cream of coconut and not coconut cream or coconut milk.
When refrigerated, this can last 4-6 months.
Coconut fat can solidify and create a fat cap on top. No worries! Just poke the fat cap to break and mix again. It is just the coconut fat that separated.
If you think 1½ cups of rum is too much, then start with 1 cup and slowly add more until it is to your liking.
You can also substitute your favorite rum for Don Q.
