Coquito (Puerto Rican Eggnog)

Name: Coquito (Puerto Rican Eggnog)
Yield: about 2 Quarts
Cuisine: American
Ingredients: 1 can Coconut Milk; 1 can Condensed Milk; 1 can Evaporated Milk; 1 box/can of Cream of Coconut (See Below); 1 tsp Cinnamon; 1 tsp Nutmeg; 2 cups Rum (Barcardi brand White, Dark or Black Rum - I perfer Black)

The Ghost Chef @ghost_chef_1331

Bronx, New York

Every year for the Holidays my Mother would make Coquito for holiday family gatherings. This is how she made her coquito.

The Ghost Chef @ghost_chef_1331

Bronx, New York

Every year for the Holidays my Mother would make Coquito for holiday family gatherings. This is how she made her coquito.

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Ingredients

about 2 Quarts

1 canCoconut Milk
1 canCondensed Milk
1 canEvaporated Milk
1box/can of Cream of Coconut (See Below)
1 tspCinnamon
1 tspNutmeg
2 cupsRum (Barcardi brand White, Dark or Black Rum - I perfer Black)

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Steps

1

In a large blender mix all the ingredients, with the exception of the rum, and blend everything together.
2

After all the ingredients are well blended, add the rum, then mix well once again.
3

If you don't have enough room in your blender transfer the mixture into a large pot, then add the rum, and use a large mixing spoon the blend the rum and the other ingredients together.
4

Bottle mixture and refrigerate for at least 6 hours to allow the Coquito to "thicken up" before serving.
5

I use the "GRACE" brand of Creamed Coconut for my Coquito. Gives you the texture of the Coconut with being overpowering. If you can't find this brand you can use any brand of Cream of Coconut.