Puerto Rican Coquito
Holidays most tasty cocktail. Coquito is compared to eggnog. I can definitely say Coquito is ten times better than egg nog. It is so rich in flavor and goes down so smooth. I'm Hispanic so this is always around in my house. It's a cinnamony Puertorican take on the Christmas cocktail. One of the reasons I also like Coquito better than egg nog is because you don't have to ingest raw egg into your digestive system. The cocktail gets its rich creamy taste from coconut milk, evaporated milk, and condensed milk. Mmmm... it is so yummy! I suggest making this before going to bed and putting it in the refrigerator overnight so it can get chilled. Here are the ingredients you will be needing.
- Cinnamon Syrup
- 1/4 cup crushed cinnamon bark or 10 cinnamon sticks (use an intense cinnamon)
- 1 cup of water
- 1 cup of raw sugar
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1 12-ounce can coconut milk
- 1 12-ounce can evaporated milk
- 1 12-ounce can sweetened condensed milk
- 2 cups rum (1 cup white rum and 1 cup aged rum)
- Garnish 1 tablespoon freshly grated nutmeg
The directions for making Coquito Cinnamon Syrup:
In a medium saucepan, bring the water and sugar to a boil to make a simple syrup. Add the cinnamon and vanilla in the water. Let it boil for 2 minutes, then sit for 1 hour, and strain.
Coquito: In batches, combine the coconut, evaporated and condensed milk, slowly adding the cinnamon syrup. Add the rums and mix well. Transfer the mixture to a large plastic container and refrigerate overnight. Before serving, use a blender to blend the coquito. Serve chilled with freshly grated nutmeg. Also, the best rum to use for this cocktail is Bacardi Puerto Rican rum. Make sure to let this chill as it is best served cold. Nothing like relaxing for the holidays and sipping on some Coquito!