My Ex called and told me she’d be in Miami for Christmas, I told her to not come without her Coquito recipe (which is known as Puerto Rican Egg Nog), she replied “which one?” So I got both out of her. The latter, more traditional recipe is excluding some of her families secret ingredients as requested per her. However, without further ado Coquito for everybody!!
1 can cream of coconut
6 ounces coconut milk
2 12 ounce cans evaporated milk
1/2 teaspoon lime (limón) rind
1 pinch salt
1/4 teaspoon fresh ground nutmeg
2 cinnamon sticks, broken into smaller pieces
2 cups Bacardi rum
1. Mix all ingredients (excluding the rum) in a large bowl. Add rum to taste.
2. Transfer the mixture to a glass bottle and refrigerate for 24 hours to allow the flavors to develop. Serve chilled in small sherry glasses and garnish with fresh ground nutmeg.
2 cans coconut cream
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1 -2 cup rum
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1/2 cup fresh shaved coconut
1 Blend all ingredients in a blender on high for 5 minutes except coconut. Bottle ingredients and add 1/2 cup coconut
2 Refrigerate for 24 hours at least
3 Serve cold, garnish with cinnamon stick or (additional) cinnamon and nutmeg, sip and enjoy.