Ingredients
Equipment
Method
Preparation Steps
- Blend together 1 cup of cream of coconut, 1 cup of coconut milk, 1 cup of sweetened condensed milk, and 1 cup of evaporated milk along with the spices. Include egg yolks if desired. Blend on high for about 2 minutes until smooth.
- Add ½ cup of Brugal or dark spiced rum and ½ cup of Bacardi white rum or coconut rum to the blender. Blend for another 30 seconds, taste, and adjust the rum as necessary.
- Pour the coquito into a clean container, adding 2-3 cinnamon sticks for infusion. Seal tightly and refrigerate.
- Chill for at least 4 hours, preferably up to 3 days to deepen the flavors.
- Serve in festive glasses, garnishing with freshly grated nutmeg or an extra cinnamon stick for an elegant finish.
Nutrition
Notes
For a delightful experience, use high-quality ingredients and ensure adequate chilling time to enhance the flavors.
