Coquito
-
Category
Drink
-
Cusine
Puerto Rican
What do you need?
How to make?
Ingredients
1 14-oz can sweetened condensed milk
1 15-oz can cream of coconut
1 12-oz can evaporated milk
1 13.5-oz can of coconut milk
2 teaspoons vanilla, or 1 vanilla bean, split and seeded
2 whole cinnamon sticks
1/2 teaspoon grated nutmeg
1 to 2 cups rum
Grated nutmeg or ground cinnamon for garnish
Directions
Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg in a large saucepan. Warm over medium-high heat until just starting to simmer.
Remove from of heat, cover, and let infuse for 30 minutes.
Remove the cinnamon sticks and the vanilla bean and pour the mixture into a punch bowl or pitcher.
I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions like rice pudding. )
Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong. Chill in the fridge for at least 2 hours or for up to 3 days.
Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.