A creamy and delicious coconut base, spiked with rum and spiced with cinnamon and nutmeg. Coquito is the ultimate holiday drink!
Course Beverage, Drinks
Cuisine Caribbean
Keyword Coconut, Coqutio, Rum
Prep Time 1 hourhour5 minutesminutes
Servings 64oz
Author Leona G.
Equipment
Blender
Old wine bottles
Mason jar
Sauce pan
Spatulas
Ingredients
213.5 ozcans of coconut milkunsweetened
113.5 ozcan of evaporated milk
1-1¼cuphomemade condensed milksee below
¾-1cupwhite rumor dark rum
2tspvanilla extract
2½tspcinnamon
½tspnutmeg
1-2cinnamon sticks
Condensed Milk
3cupswhole milk
¾cupsugar
Instructions
Coquito
Pour all the contents of each can into a blender, along with the homemade condensed milk. Add in the rum, vanilla extract and spices. Blend until well combined.
Pour the coquito into clean old wine or alcohol bottles. Toss in 1-2 cinnamon sticks and refrigerate at least 24 hours before serving. Serve over ice and a sprinkle of cinnamon on top. Enjoy! This recipes makes 64 ounces of coquito.
Sweetened Condensed Milk
In a saucepan, add 3 cups of whole milk along with 3/4 cup sugar on medium heat just until until it starts to simmer and the sugar dissolves.
Turn the heat down to low and cook for 40-45 minutes. The mixture will be reduce to 1 - 1¼ cup and be slightly thick and lightly golden in color. If there are any clumps in your condensed milk, run it through a fine mesh strainer just to ensure it’s smooth. pour into a mason jar and allow it to come to room temperature before refrigerating.
Refrigerate for at least 2-4 hours before using. It will thicken overtime in the fridge.
Notes
If you're pinched for time, you can totally use canned condensed milk. But, if you can, MAKE IT FRESH! Big difference in taste and very delicious.
I like to use Bacardi white rum. In my opinion it's the best for this beverage. But, you can also use dark rum.
You can adjust the rum to your liking. 3/4 of a cup is just enough to taste without being overwhelming.