Coquito or Puerto Rican egg nog as my husband calls it is a delicious and simple Christmas treat. It is seasonal and a Puerto Rican thing. Most people I have spoken to who aren’t from Puerto Rico or have never visited during Christmas usually have no idea what it is. But trust me, you will definitely want to try it. Once you do, it will become a new tradition.
What You Will Need:
- 2 Cream of Coconut cans
- 1 Can of Sweetened Condensed Milk
- 1 Can of Evaporated Milk
- Ground Cinnamon
- Rum (Optional)
What To Do:
- Pour evaporated milk and cream of coconut in a blender. Blend for 30 seconds.
- Add sweetened condensed milk, 1 teaspoon of cinnamon and a pinch or two of nutmeg. Blend for 4 minutes.
- Add 1 cup of Rum and blend for 1-2 minutes. (Optional)
- Taste and add cinnamon or nutmeg to taste IF NEEDED.
- Pour into container with lid or cap and refrigerate. Usually cold in 1-2 hours.
- OR pour into a glass of ice and enjoy immediately.
For my Coquito I usually put it in empty liquor bottles. I save them throughout the year and I ask friends to save them (when they can) so I can bottle my Coquito and share it. Coquito is best served cold and well shaken with finger foods.
As you can see, I reused a medium sized bottle of Jack. Personally, I like to leave the old liquor labels on the bottle but you can remove the labels and decorate as you wish.
Another idea is to gift wrap it. I like to use really shiny paper when I wrap it up. Then all you need is a label or ribbon to let the person receiving it know whether or not the Coquito has rum.
Thank you for reading!