The Best Puerto Rican Coquito
Equipment
Ingredients
- 1 (12-ounces) can evaporated milk
- 1 (15-ounces) can cream of coconut (I use Coco Lopez)
- 1 (14-ounces) can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/3 cup rum, white or dark (more or less to your taste)
- Cinnamon sticks for the bottles and as garnish
Instructions
- Place the evaporated milk, cream of coconut, sweetened condensed milk, vanilla extract, ground cinnamon and rum in a blender.
- Blend at high speed until well combined, about 2 minutes.
- Pour into glass a bottle and add a cinnamon stick. Close the lid and refrigerate until well chilled.
- Before serving, shake the bottle and pour into small glasses. Garnish with ground cinnamon or cinnamon sticks.
Notes
- Traditionally this drink is served chilled in shot glasses. Mine are a bit bigger than a shot glass which is just what I like!
- Make sure you use real cream of coconut like Coco Lopez. Don’t substitute this ingredient with coconut milk or coconut cream.
- You can make a virgin coquito or ponche without rum. Skip the rum completely or if preferred, you can add coconut milk instead of rum. Add 1/2 teaspoon of rum extract if you want for extra flavor.
- You can use brown sugar or cinnamon sugar to rim the glasses for a festive presentation.
- This recipe was provided by my adopted Puerto Rican mamá Nydia Villanueva Rodriguez.
Nutrition
Calories: 481 kcal, Carbohydrates: 69 g, Protein: 7 g, Fat: 17 g, Saturated Fat: 13 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 2 g, Cholesterol: 31 mg, Sodium: 142 mg, Potassium: 335 mg, Fiber: 2 g, Sugar: 67 g, Vitamin A: 251 IU, Vitamin C: 2 mg, Calcium: 272 mg, Iron: 0.2 mg
