Traditional Coquito (Print version)

Creamy Traditional Coquito made with coconut milk, cream of coconut, sweetened condensed milk, cinnamon, vanilla, and white rum.

# Ingredients:

For the coquito

01 - 1 can (12 oz / 354 ml) evaporated milk

02 - 1 can (14 oz / 397 g) sweetened condensed milk

03 - 1 can (13.5 oz / 400 ml) full-fat coconut milk

04 - 1 can (15 oz / 425 g) cream of coconut

05 - 1 to 1 1/2 cups (240-360 ml) white rum, to taste

06 - 1 teaspoon vanilla extract

07 - 1 teaspoon ground cinnamon

08 - 1/4 teaspoon ground nutmeg

09 - Small pinch of fine salt

For serving

10 - Ground cinnamon, for dusting

11 - Cinnamon sticks, optional

12 - Toasted coconut flakes or fresh coconut curls, optional

# Instructions:

01 - Add evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut to a blender. Blend for 30-45 seconds until smooth.

02 - Add 1 cup white rum, vanilla, cinnamon, nutmeg, and salt. Blend again for 20-30 seconds. Taste and add up to 1/2 cup more rum if you want it stronger.

03 - Pour the mixture into clean bottles or jars using a funnel. Leave about 1 inch of space at the top for shaking.

04 - Refrigerate for at least 4 hours, preferably overnight, so the drink thickens and the cinnamon flavor settles.

05 - Shake the bottle well before pouring. Serve cold in small glasses with a dusting of cinnamon, a cinnamon stick, or coconut curls.

# Good to know:

01 - This is an egg-free coquito recipe.

02 - Chilling overnight gives the smoothest flavor.

03 - Shake well before each pour because coconut solids may separate.

04 - Contains alcohol unless the rum is omitted.

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