Coquito

Name: Coquito
Total time: 600 s
Cuisine: American
Ingredients: 1 (12 oz) can Evaporated Milk; 1 (15 oz) can Coco Lopez Cream of Coconut; 1 (13.5 oz) can Coconut Milk; 1 (14 oz) can Sweetened Condensed Milk; 1 tsp Vanilla extract; 3/4 tsp Ground cinnamon, plus more for garnish, if desired; 1/4 tsp Nutmeg; 1 1/2 cup Don Q White Rum; 1/2 cup Dark Rum, I used Bumbu; Cinnamon sticks (optional)

Brian Middleton @polobartender

Was my first attempt at Coquito after having it over the years. After looking at a million different recipes I came up with this collaboration recipe. It is the BOMB!!

Brian Middleton @polobartender

Was my first attempt at Coquito after having it over the years. After looking at a million different recipes I came up with this collaboration recipe. It is the BOMB!!

Saved

Ingredients

10 minutes

1 (12 oz)can Evaporated Milk
1 (15 oz)can Coco Lopez Cream of Coconut
1 (13.5 oz)can Coconut Milk
1 (14 oz)can Sweetened Condensed Milk
1 tspVanilla extract
3/4 tspGround cinnamon, plus more for garnish, if desired
1/4 tspNutmeg
1 1/2 cupDon Q White Rum
1/2 cupDark Rum, I used Bumbu
Cinnamon sticks (optional)

Saved

Steps

10 minutes

1

In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract, ground cinnamon, and nutmeg. Blend on high until mixture is well combined, 1-2 minutes.
2

Pour coconut mixture into 2 one quart glass air tight sealable containers, add one cinnamon stick to each if desired. Transfer to refrigerator. Chill until cold. Best results if you let sit overnight in fridge before serving.
3

To serve, stir or shake well to combine. Pour into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.