- Large glass kilner jar or bottle.
- ½ cup water
- 2 cups rum
- 1 can sweetened condensed milk
- 2 cans Coconut milk
- 1 can evaporated milk
- 1 pinch of Salt, 1tsp Vanilla, 1tsp Nutmeg, 1tsp Cinnamon, ½tsp ground cloves
- Cinnamon sticks for garnish.
Think of Coquito like the Puerto Rican version of Egg Nog. It is great for Rum & Coconut Milk fans (like myself) or for those who get very queasy at the thought of raw eggs in a drink (not me I like my Pisco Sours too much.)
This is very easy to make and a great addition to any Christmas party…. I like to make a giant vat and decant it into pretty glass bottles or Kilner Jars for friends and family. As this is so easy to do it is the perfect thing to give away whilst looking very thoughtful at the same time.
Be warned it is indulgent and highly addictive…. like a baileys you can’t have a happy Yuletide with out it!
Place all ingredients in a blender and whizz thoroughly. Pour into a large Kilner Jar and chill in the fridge for up to 6 hours before serving.
(NOTE: If you have a bit more time you can whisk it over a low heat for 5 minutes but as you will need to serve it cold some people prefer to skip this method.)
To serve, pour in a small glass with a sprinkling of ground cinnamon and the regulatory cinnamon stick to finish.