From the kitchen
Coquito (Puerto Rican Eggnog)
A rich holiday drink blended from coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 can (13.5 oz) Coconut Milk
- 1 cup Condensed Coconut Milk (see recipe above)
- 1/2 cup White Rum
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- Pinch of Ground Cloves
- Cinnamon Sticks, to garnish
Method
- Combine the coconut milk, condensed coconut milk, rum, vanilla, cinnamon, and cloves in a blender.
- Blend on high until completely smooth and well combined, about 30 seconds.
- Pour into a bottle and refrigerate at least 2 hours to chill and let the flavors meld.
- Shake well before serving, as natural separation is normal.
- Serve chilled in small glasses, garnished with a cinnamon stick.
Kitchen note
This will separate slightly in the refrigerator over the following days — that's simply the coconut fat behaving as it naturally does when chilled, and a good shake before pouring brings it right back together.
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