Coquito (Puerto Rican Eggnog)
A creamy and delicious coconut base, spiked with rum and spiced with cinnamon and nutmeg. Coquito is the ultimate holiday drink!
Servings 64 oz
Old wine bottles
- 2 13.5 oz cans of coconut milk unsweetened
- 1 13.5 oz can of evaporated milk
- 1-1¼ cup homemade condensed milk see below
- ¾-1 cup white rum or dark rum
- 2 tsp vanilla extract
- 2½ tsp cinnamon
- ½ tsp nutmeg
- 1-2 cinnamon sticks
- 3 cups whole milk
- ¾ cup sugar
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.
- 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.