Best Coquito Recipe
Big Batch eggless coquito
Servings: 15
Calories: 986kcal
Ingredients
- 3 cans full-fat coconut milk 13.5 fl oz size
- 4 cans Coco Lopez cream of coconut 15 fl oz size
- 3 cans evaporated milk 12 fl oz size
- 1.5 cans sweetened condensed milk 14 fl oz size
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon of salt
- 2 tablespoon 2 tablespoon pure vanilla extract
- 1 bottle Puerto Rican rum of choice! 750 ml size, For this recipe I used Don Q añejo
- cinnamon sugar and cinnamon sticks for garnish
Instructions
- In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking.
- Lastly, add your bottle of rum. Once you’ve added everything and whisked well.
- Strain the liquid using a large mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.
- Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.
- Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick.
- If you're pouring this into bottles to give to friends as a holiday present, add one cinnamon stick to the bottle.
Notes
Make this a vegan coquito by replacing the dairy based evaporated milk and sweetened condensed milk to coconut evaporated milk and coconut sweetened condensed milk