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Coquito (Puerto Rican Coconut Eggnog)
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Try Coquito: a luscious Puerto Rican coconut punch with hints of cinnamon and rum, perfect for holiday gatherings. Serves a crowd, a festive alternative to eggnog!
Ingredients:
  • 1 to 2 cups rum
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (15-ounce) can cream of coconut (like Coco Lopez or Goya)
  • 1 (12-ounce) can evaporated milk
  • 1 (13.5-ounce) can of coconut milk
  • 2 teaspoons vanilla, or 1 vanilla bean, split and seeded
  • 2 whole cinnamon sticks
  • 1/2 teaspoon grated nutmeg
  • Grated nutmeg or ground cinnamon for garnish (optional)
Instructions:
  • Infuse the flavors: Combine sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (excluding rum) in a large saucepan. Gently heat over medium-high heat until it begins to simmer. Take off heat, cover, and steep for 30 minutes.
  • Pour 1 cup of rum into the mixture and adjust to taste, adding more rum for a stronger punch.
  • Refrigerate: Let it chill in the fridge for a minimum of 2 hours or up to 3 days.
  • To serve, enjoy the drink neat or over ice in small servings. Sprinkle with grated nutmeg or ground cinnamon for a delightful touch. Share your feedback and variations on making coquito in the comments below!

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