Coconut Bliss Delight
Prepare to indulge in the irresistible creaminess of the Coquito, a beloved Puerto Rican Egg Nog cocktail. This delectable concoction features a harmonious blend of three types of milk, cream of coconut, dark rum, and a generous sprinkling of cinnamon. The creamy texture and rich flavors make this cocktail an instant hit at any gathering.
Coconut Bliss Delight
Indulge in the creamy and rich flavors of the Coquito, a delightful Puerto Rican Egg Nog cocktail.
Prep Time
10 mins
Total Time
10 mins
Ingredients
- 1.75 oz cream of coconut
- 1.75 oz unsweetened coconut milk
- 1.75 oz sweetened condensed milk
- 1.50 oz lowfat evaporated milk
- 0.75 oz dark rum
- 1 teaspoon vanilla extract
- 0.50 teaspoon ground cinnamon
- 0.50 tablespoon sugar
- Dark rum (for moistening glass rim)
- Cinnamon sticks (optional, for garnish)
Instructions
- In a large blender, combine cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, rum, vanilla, and half a teaspoon of cinnamon. Blend until thoroughly combined and frothy.
- Transfer the mixture to a pitcher, cover it, and let it chill in the refrigerator for 4 to 24 hours.
- In a small bowl, mix the sugar and the remaining cinnamon. Moisten the edges of a 6-ounce glass with rum or water, then dip the rim into the sugar mixture. Set it aside until dry.
- Serve the chilled mixture in the prepared glasses and add a cinnamon stick for garnish if desired. Remember to whisk the mixture before serving. Store any remaining mixture covered in the refrigerator for up to 1 week.