For years, I have used what I thought was the most amazing Coquito recipe (eggs, rum and all)! Until...my son comes home for Thanksgiving and designs his own mix. And guess what? No eggs. I am in love with my new Coquito this season - and all credit goes to "Kiko", my 22 year old active duty Air Force bombardier hydraulics engineer. What exactly do they do on those planes? (Ha, ha - I am all smiles!)
"Keep calm. Coquito Season is here!"
Ingredients:
- 1 (15 oz) can of (Coco Lopez) Cream of Coconut
- 1 (14 oz) can Sweetened Condensed Milk
- 1 (13.5 oz) can Coconut Milk
- 1 (5 oz) can Evaporated Milk
- 2 cinnamon sticks
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 14 oz of Bacardi Rum (just use the condensed milk can to measure)
- OPTIONAL - shredded coconut for garnish
What to do...
- In a large pitcher with a lid (this will make about 57 oz of Nog), add the rum and cinnamon sticks. Let it soak for at least an hour.
- In a blender, puree all other ingredients. You may need to do so in batches. Pour into the pitcher to blend all thoroughly with the rum/cinnamon sticks mix.
- Chill for at least 4 hours and drink right away, or pour into separate airtight bottles or containers for later consumption. You may store for up to a month.
- Shake vigorously each time before pouring.
- You may garnish with a touch of shredded coconut.
"Coquito - the ultimate coconut experience."