Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!
Ingredients
- cream of coconut: 1 can (15 ounce can)
- sweetened condensed milk: 1 can (14 ounce can)
- evaporated milk: 1 can (12 ounce can)
- coconut-flavored rum (such as Bacardi®): 1 cup
- water: 0.25 cup
- scoop vanilla bean ice cream: 1 piece
- vanilla extract: 1 tsp
- cinnamon sticks: 2 piece
- whole cloves: 2 piece
- pinch ground cinnamon: 1 piece
- pinch ground nutmeg: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
