Cocktails of the World - Coquito (Puerto Rican Eggnog)

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream maintains richness while reducing sugar.

white rum

🥗Healthier: coconut water

💰Cheaper: light rum

Coconut water provides a non-alcoholic option.

Start by adding 1 cup of coconut water to a saucepan.

Add 3 whole sticks of cinnamon and 1 teaspoon of grated nutmeg to the saucepan.

Simmer the mixture for about 20 minutes, then let it cool.

Reserve 5 ounces of coconut milk and set aside.

Pour 22 ounces of coconut milk into the saucepan with the cinnamon and nutmeg mixture.

Add 1/4 cup of sugar to the saucepan and heat on medium until it reduces to 14 ounces.

Remove the saucepan from heat and mix it back with the reserved coconut milk.

Cover the mixture with saran wrap to prevent a film from forming, then refrigerate to cool.

Once cooled, filter out the cinnamon and nutmeg using a milk bag into a blender.

Add 14 ounces of sweetened condensed milk to the blender.

Add 12 ounces of evaporated milk to the blender.

Pour in the cream of coconut from the previous steps into the blender.

Blend the mixture on high for about 60 seconds until well incorporated.

Pour the blended mixture into a sealable jar and refrigerate; it lasts for at least a week.

To serve, shake 4 ounces of the coconut base with 2 ounces of light rum in a shaker with ice for about 15 seconds.

Strain the mixture into a glass over a large ice rock.

Grate cinnamon and nutmeg over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens