Coquito
Coquito is a Puerto Rican rum and milk punch (similar to eggnog but different) that is made around the holidays. This coquito recipe is flavorful, rich and perfectly spiced.
Ingredients
- 1 2/3 cups filtered water
- 2 cinnamon sticks ((broken in half))
- Pinch freshly grated nutmeg
- 1 teaspoon whole cloves
- Pinch kosher salt
- 1 (13.5-ounce) can light or full-fat coconut milk ((I prefer light coconut milk) )
- 1 (15-ounce) can Coco Lopez cream of coconut
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 350 ml good-quality white rum ((1 1/4 cup) )
Directions
- 1
In a saucepan, set over medium heat, add the water, cinnamon sticks, nutmeg, cloves and salt. Bring to a rapid simmer. And then immediately turn off the heat and cover the pan. Let it steep for 10 minutes. During this time, the water will become a delicious cinnamon and nutmeg flavored water. When it's done steeping, remove the cinnamon stick and discard.
- 2
Pour the coquito into pitchers and transfer to the fridge to chill, at least 2 hours. Ideally overnight. I like mine super cold.
- 3
You can serve it neat (zero ice) or over ice. It's definitely your call. I personally like it over ice. Add a grating of nutmeg for a garnish or you could serve it with a cinnamon stick. Your call!