Coquito
Executive Chef Jose “Chelo” Ballester’s Coquito recipe is a classic yet effective one. It includes white rum, coconut cream, and condensed milk and is garnished with a dash of cinnamon.
- Yield: 8 1x
Ingredients
Scale
- 1 can (13.5 oz) of coconut cream
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1 cup of white rum
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
Instructions
- Combine the coconut cream, sweetened condensed milk, evaporated milk, white rum, vanilla extract, ground cinnamon, ground nutmeg, and salt in a blender. Blend until well combined.
- Transfer the mixture to a pitcher or bottle and refrigerate for at least 1 hour.
- Shake the mixture well before serving.
- If desired, serve in small glasses and garnish with a sprinkle of ground cinnamon.
Notes
Note: This recipe yields approximately 8 servings. Add 1/4 cup of coconut cream to the mixture if you prefer a thicker Coquito. Additionally, you can adjust the amount of rum to your taste preference.For an alcohol-free version, exclude the rum.
Find it online: https://pairmagazine.com/puerto-rican-coquito-cocktail/