If you\’re not a fan of classic eggnog, try making a batch of traditional Coquito or \”Puerto Rican Eggnog.\” It\’s coconut-based and perfectly rich and creamy. And while Coquito is normally made with rum, you can easily leave it out for kids or people who don\’t drink. Either way, all you need to do is blend, chill and enjoy. Cheers!
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Things You\’ll Need
14 ounces sweetened condensed milk
13.5 ounces canned coconut milk
15 ounces cream of coconut
1/2 cup evaporated milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 to 1 cup dark or white rum
Cinnamon sticks, for garnish
1/4 cup coconut flakes (optional)
Cream of coconut can be found in Latin grocery stores, international markets or online retailers like Amazon.
Combine all the ingredients in a high-powered blender. Depending on the size of your blender, you might need to work in batches. If so, add half of all the ingredients then repeat once more.
You can adjust the amount of alcohol based on your preference. If you\’ve never made Coquito before, start with 2 shots (about 1/4 cup) and increase from there. You can always mix in more alcohol later on.
Blend until the texture is smooth and consistent.
Transfer the Coquito to a large glass container. Secure with a lid and chill for at least 1 hour.
If you\’d like to garnish the Coquito with toasted coconut, preheat the oven to 325° Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat. Spread the coconut flakes onto the sheet.
Bake the coconut flakes for 3 minutes. The flakes will toast very quickly, so watch them closely.
To decorate the rim of the glasses, add a spoonful of Coquito onto one plate and the toasted coconut flakes onto another.
Dip the rim into the Coquito.
Next, dip the rim into the coconut flakes until coated.
Shake or mix the Coquito before serving. Pour into the glasses and sprinkle toasted coconut flakes on top. Place a cinnamon stick on each glass or in the drink. Enjoy!