Coquito de Puerto Rico
Description
This egg-free version of Coquito, a Puerto Rican coconut rum cocktail served at Christmas, is sure to be a hit at your next holiday party.
Ingredients
•
1 (15 ounce) can cream of coconut
•
1 (14 ounce) can sweetened condensed milk
•
1 (12 ounce) can evaporated milk
•
1 cup coconut-flavored rum (such as Bacardi®)
•
1/4 cup water
•
1 scoop vanilla bean ice cream
•
1 teaspoon vanilla extract
•
2 cinnamon sticks
•
2 whole cloves
•
1 pinch ground cinnamon
•
1 pinch ground nutmeg
Directions
1
Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
2
Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
3
Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.