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Coquito is traditional at Christmas but it’s a great drink for summer too.
Coquito: Not Just For Christmas
Although coquito is associated with Christmas, it’s so delicious shy not enjoy it year round?
I actually like this as a summertime beverage. It’s tropical flavors are perfect for a hot summer’s day. Since it’s easy to mix up, it’s ready in a jiffy.
My introduction to this delicacy was through a group of Puerto Rican friends. In fact, I didn’t know the real name of it because they just called it Puerto Rican egg nog. It was only years later that I learned the real name.
Rum Or No Rum
The traditional addition here is white rum. How much you add is up to you.
I don’t drink or if I do, it’s seldom. But this coquito is really delicious without alcohol added. That’s the way I prefer to drink it. Maybe it’s because I am totally into coconut. And trust me; it’s coconutty! In fact, this is so rich and good you may even want to substitute it for a meal–much like a smoothie. Not on a regular basis but as a sometimes thing.
Here I will caution you that this is a pretty sweet drink. It’s also very rich. Truthfully I’m not really into overly sweet stuff, but this I have no problem whatsoever with. Probably because I love the flavor of condensed milk.
Anyway, there are a number of additions you can make besides the white rum. A bit of vanilla or cinnamon are common. You can also add a pinch of nutmeg as well. However, don’t go overboard with the nutmeg. A pinch for the whole batch would be what you’d use.
- 24 oz evaporated milk 2-12 oz cans
- 15 oz cream of coconut I.e. Coco Lopez
- 13.5 oz coconut milk 1 can
- 1/2 cup condensed milk
- 1/2 cup white rum optional
- 1 tsp vanilla
- 1/2 tsp cinnamon optional
- Mix all ingredients in a bowl or blender until well combined.
- Transfer to glass bottles, cover and refrigerate until well chilled.