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3 Different Coquitos

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Prep Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 can sweetened condensed milk (I used Carnation)
  • 1 cup rum to start (I used Bacardi)
  • 2 egg yolks (Rocky style)
  • 1 can cream of coconut (Goya or Coco Lopez)
  • 1 can evaporated milk (I used Carnation)
  • 1 cup unsweetened coconut milk (I used coconut milk from a fresh coconut)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg and extra to sprinkle for serving
  • Cinnamon sticks for serving

Method
 

  1. Put the cream of coconut, condensed milk, evaporated milk, coconut milk, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes.
  2. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate for an hour. Coquito is best when it’s very cold.
  3. For the pumpkin pie version I added 1/2 cup pumpkin purée and 1/2 teaspoon of pumpkin pie extract plus extra cinnamon and for the pistachio version I added 1/4 cup of pistachios, 1/2 teaspoon of almond extract.