Christmas Coquito
An incredible Christmas Cocktail which originated in Puerto Rico. It's a creamy blend of Coconut Milk, Coconut Creme, Sweetened Condensed Milk, Evaporated Milk, Vanilla, Cinnamon, Nutmeg and Light and Dark Rum. You will be obsessed and will start a new Christmas Cocktail tradition!
Equipment
Ingredients
- 1 13 oz Can Coconut Milk
- 1 Jar or Can 15-22 oz Creme of Coconut
- 2 12 oz each Cans Evaporated Milk
- 1/2 Cup Sweetened Condensed Milk
- 3/4 Cup Gold Rum I use Bacardi
- 3/4 Cup White Rum I use Bacardi
- 1 Tsp Vanilla
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
Garnish
- 1 TB Coconut around 1/2 the glass This step is optional - I use White Corn Syrup to make the coconut stick to the glass. I only do half the glass so you can drink from the plain side
- 1 Light Sprinkle of Cinnamon on top
- 1 Cinnamon Stick
Instructions
- Mix all ingredients (except for garnish) in a large blender
- Do not add ice
- Pour Cocktail into two to three large bottles or 6-7 pint size mason jars
- Keep in refrigerator for up to two months
- Serve cold straight up and garnish with sprinkle of cinnamon and a cinnamon stick
- This drink is very rich and delicious and does not need to be served in large portions
Tried this recipe?Let us know how it was!