The holidays are right around the corner and the coconut milk in the supermarkets are just flying off the shelves. You know what that means, right?? Well for those that don’t know now is the time of year where every hispanic family is making coquito. Coquito is a Peurto Rican eggnog, and its really tasty. I’m not Peurto Rican, my family hails from the Dominican Republic , and we have something similar and its called Ponche, its equally as tasty, and I will post a recipe for that too, but I do prefer the taste of coconut, so more often than not I end up making coquito for the holidays.
I learned to make coquito from my mom, and although its delicious, I just had to make it my own. My coquito doesn’t have any eggs and I use an aged dark Dominican rum, typically white Peurto Rican rum is used, but I much prefer the taste of a good Dominican aged dark rum, I find it adds a caramel almost toffee like note to the coquito which I love. I also add cloves to the drink, cloves and cinnamon play very well together and cinnamon is almost always found in coquitos. This recipe yields 8 cups but you can easily double or even triple the recipe if you’re entertaining.
Coquito makes a great gift too, just make a really big batch and fill up beautiful bottles, hand them out to family and friends . Be forewarned, you might have to do this every year from now on 🙂
yields 8 cups
1 15oz can of cream of coconut
1 13.5oz can of coconut milk
1 14oz can of sweetened condensed milk
1 12oz can of evaporated milk
2 cups heavy cream
1 tsp vanilla extract
1 1/4 cup of dark aged rum
1/8th tsp ground cinnamon
dash of salt
Whisk all ingredients together in a bowl and transfer to an airtight container.
Place in the refrigerator and let it chill for at least 2 hours before drinking.