A Puerto Rican eggnog served during the holidays, this drink is actually egg-free, instead relying on a base of creamy coconut milk. Skip the rum for an alcohol-free version.
Ingredients
- 1 (15 oz) can sweetened cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (13.5 oz) can unsweetened lite coconut milk
- ½ (12 oz) can evaporated milk (¾ cup)
- 1 cup spiced rum
- ½ tsp vanilla extract
- ½ tsp ground cinnamon, plus more for garnish
- ¼ tsp ground cloves
- 1/8 tsp freshly grated nutmeg, plus more for garnish
- Pinch of salt
- Ice (optional), to serve
Steps
- To a large blender, add all the ingredients and blend until smooth. Transfer to a medium pitcher. Cover with plastic and refrigerate at least 3 hours or up to 1 week. Serve straight up or on the rocks. Garnish with additional cinnamon and freshly grated nutmeg, if desired.
Tips
Moisten the rims of glasses with milk and dip in shredded coconut before adding coquito.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Nut Free
- vegetarian
- gluten free
- December 2020
- Wheat Free
- Egg Free
Nutrition information
- Calories 448kcal 22%
- Fat 14.6g 22%
- Saturated fat 11.9g 60%
- Carbs 57.6g 19%
- Sodium 105mg 4%
- 54.4g sugar
- 0.2g fiber
- 6.0g protein
- 23mg cholesterol
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