Many years ago we attended a Christmas party where the most popular drink being poured was coquito. The coquito was smooth, creamy, delicious and honestly you’d swear it didn’t have much, if any, alcohol…until you tried to stand up and walk and then it hit you! Since that party, this delicious drink has replaced traditional eggnog in our home, making an appearance most holiday seasons. Coquito is simple to make, but be sure to prepare it at least 24 hours ahead so that the flavors have time to meld perfectly together. If you’d like to make an alcohol-free version just replace the rum with coconut water.
- 1 15-oz. can cream of coconut
- 1 13.5-oz. can coconut milk
- 1 14-oz. can sweetened condensed milk
- 1 12-oz. can evaporated milk
- 8-16 oz. rum, amount based on preference, can use white, gold, dark or spiced rum (or 8 oz. coconut water for an alcohol free version)
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- pinch of ground allspice
- 1 tsp. vanilla bean paste or vanilla extract
- roasted cinnamon for garnish
Add all the ingredients except the roasted cinnamon, to the jar of a blender and process until smooth and blended. Pour the contents into bottles and refrigerate for at least a few hours, preferably over night, allowing the flavors to blend. Shake bottles well before serving. Serve the coquito cold, as small portions, dusted with some roasted cinnamon.