Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!
Ingredients
- 1 can cream of coconut , 15 ounce
- 1 can sweetened condensed milk , 14 ounce
- 1 can evaporated milk , 12 ounce
- 1 cup coconut-flavored rum , such as Bacardi®
- 0.25 cups water
- 1 scoop vanilla bean ice cream
- 1 teaspoon vanilla extract
- 2 cinnamons sticks
- 2 whole cloves
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
Instructions
-
1
Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
-
2
Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
-
3
Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
Nutrition Facts
Per serving
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