Ingredients
Scale
- 2 cans (15 ounces each cream of coconut (like Goya))
- 2 cans (12 ounces each evaporated milk)
- 1 cup or more of white rum
- 1 large egg yolk (optional)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg (plus more for serving)
- Cinnamon sticks (for garnish)
Instructions
- In a blender, blend together the cream of coconut, evaporated milk, rum, egg yolk (if using), ground cinnamon, vanilla extract, and grated nutmeg until smooth and well combined, which usually takes 1 to 2 minutes. Taste it and add more rum if you desire a stronger kick.
- Pour the coquito into a large container with a lid, cover it, and let it chill in the refrigerator for at least 2 hours or up to 4 days. Before serving, give it a good stir to ensure the flavors are well mixed.
- When ready to serve, pour the chilled coquito into small cups, garnish with a sprinkle of nutmeg, and add a cinnamon stick for an extra festive touch. Now, raise your glass and savor the holiday spirit with every sip of this delightful coquito!
- Prep Time: 5 minutes
- Category: Drinks