Puerto Rican Coquito
I’m sure some of you have or have not heard of Puerto Rican Coquito. If you do not know what Coquito is, it is basically a Spanish version of Egg Nog. This is the perfect winter cocktail to have during the holiday season. Every Thanksgiving and Christmas Coquito is served, and all Hispanics around the world indulge and enjoy this cocktail! This is a very easy recipe to make! All you need is the ingredients, a blender and storage bottles. I love to buy the huge giant mason jars and give away the Coquito to my friends as gifts. Seeing their eyes light up when I hand them the bottle is priceless! To try something different, instead of the usual Bacardi Rum, I would like to try using Coconut Rum. My taste buds are already yearning for this delicious holiday cocktail! To make Puerto Rican Coquito here is what you will need.
1 can condensed milk
1 can evaporated milk
1 can of Coco Lopez Coconut Milk (or any can of Spanish coconut milk)
4 egg yolks
1/2 Tbs. vanilla extract
1/2 Tbs. cinnamon
1 can of Bacardi Rum (from coconut milk can)
Add all ingredients into a blender and blend for a minute or 2.
Store Coquito in a large mason jar or into an empty bottle.
Refrigerate over night until ready to serve.
Serve Coquito in a clear glass cup or martini glass. Sprinkle a dash of cinnamon on the top, place a cinnamon stick inside the cup, and serve!
You can also add ice cubes into the cup if you desire!
Sip and enjoy this delicious, cool, holiday cocktail!