Coquito: A Puerto Rican Christmas Delight
Creamy, decadent, and spiked with rum, it's the perfect holiday indulgence.
Creamy, decadent, and spiked with rum, it's the perfect holiday indulgence.
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 (12oz) can evaporated milk
- 1 (14oz) can sweetened condensed milk
- 1 (15oz) can coconut cream (such as coco lopez or goya)
- 3 cups rum (preferably light but dark rum always works! see variations at the end for low or no alcohol versions)
- 2 cinnamon sticks
- 1 vanilla bean split in half lengthwise (optional)
- Carbohydrate 7.41496247340612 g
- Cholesterol 0 mg
- Fat 0.10278078008467 g
- Fiber 4.1855123172221 g
- Protein 0.319544606885351 g
- Saturated Fat 0.0280340073622672 g
- Serving Size 1 1 Recipe (16g)
- Sodium 1.54423209745702 mg
- Sugar 3.22945015618402 g
- Trans Fat 0.0488202848622529 g
- Calories 44 calories
Step-by-step
- Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined.
- Add the rum, vanilla, and ground cinnamon, and blend in.
- Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves.
- Cover and chill in refrigerator for at least 2 hours or until very cold.
- Serve straight in small glasses garnished or on the rocks in larger ones.
As a busy housewife, I'm always looking for ways to make my holiday preparations as easy and delicious as possible. That's why Coquito, a traditional Puerto Rican Christmas drink, has become a staple in my repertoire. It's creamy, decadent, and spiked with rum, making it the perfect indulgence for the festive season.
The best part about Coquito is that it's incredibly simple to make. With just a few ingredients and a blender, you can whip up a batch in no time. I usually make a double batch and store it in the refrigerator for up to a week. That way, I can always have some on hand for unexpected guests or to enjoy as a special treat.
