HVNY Rican

 I have yet to experience the holidays in Puerto Rico, but every glass of coquito gives a taste of them, and the holidays don’t start without it. It’s the drink that everyone looks forward to, but it’s also a connection to home where we share with our neighbors and at parrandas. It makes a great holiday gift or something you want to sip on when having the family or friends over.

So pour generously, sip slowly, and let’s get this party started.

Coquito Ingredients:

Ingredients for 2 (750 mL) Bottle

1 can (13.5 oz) of Coconut Milk (Goya)

1 can (12 oz) of Evaporated Milk

½  Can (15oz) of Coconut Crème (Goya or Coco Lopez)

½ can (14 oz) of Condensed Milk

Cinnamon Powder

Nutmeg

Cinnamon Sticks

1 tsp of Vanilla Extract

(optional) Shredded Coconut flakes for décor

(optional) 1-2 Cups of (white/dark/spiced) rum

Instructions:

Blend the evaporated milk, condensed milk, cream of coconut, and coconut milk until it’s smooth

Add the vanilla, cinnamon, and nutmeg, then blend again.

Pour 1 cup of rum and add more to your liking, or skip it entirely

Before pouring into an empty bottle, add a cinnamon stick and refrigerate for at least 4 hours.

Be sure to shake before serving; it can be clumpy, and the alcohol will sit on the top

Garnish your drink with a cinnamon stick or add coconut flakes to the rim

Salud!

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