Usually for the holidays, I end up making eggnog with bourbon. I have always wanted to make coquito, especially since I am a big fan of coconut. Although I am not the biggest fan of rum other than in baking, I really enjoyed this drink as it goes down quite smoothly. The cinnamon and the spiced rum do a well job of keeping you warm. I especially liked how simple it was to make and it did not contain any eggs, not making it as fattier as it already is. The vegan version is as simple and makes this drink completely dairy free. Try yours today!
Prep time: 5 Minutes
Wait time: 1- and one-half hours
Ingredients:
1 can cream of coconut (if it has separated when you open the can, just mix it quickly by stirring)
1 can of coconut milk (if it has separated when you open the can, just mix it quickly by stirring)
1/3 can of sweetened condensed milk
1 can of evaporated milk
2 capfuls of vanilla
1 tablespoon of cinnamon
1 teaspoon of nutmeg
2 cups of spiced rum
*For a vegan version, replace the condensed milk and the evaporated milk with their coconut-based counterparts. This makes it completely dairy free*
Instructions:
- Heat a small frying pan over a medium-high flame. Toast the cinnamon and nutmeg for 30-seconds to 1-minute until fragrant. You do not want to cook the spices, simply toast them
- Add all the ingredients in a blender. Sprinkle the cinnamon and nutmeg little by little to reach your desired taste. I used the whole mixture, but that is because I like it with some heat. Slowly add the rum ½ a cup at a time beginning with a cup. If you want it stronger, you can add more than the two cups. If you want it weaker, you can leave it to 1 cup or ½ cup. Blend them at a high speed
- Transfer into a container and refrigerate
- Serve chilled and use a cinnamon stick or sprinkle a bit of cinnamon and coconut flakes at the top to garnish
- Enjoy
Cooking Therapy 
Leave a Reply