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COQUITO A PUERTO RICAN COCONUT AND RUM DRINK

Coquito -its an EGG-less "Eggnog" with lots of spices and lots of rum! 

Course Drinks
Cuisine Puerto Rican
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 2 bottles
Calories 299 kcal
Author Melissa | Glammed Events

Ingredients

Ginger & Spice Decoction

  • 1 piece fresh ginger ( fresh grated ginger)
  • 10 cloves
  • 2 sticks cinnamon
  • 3/4 cups water

Coconut Cream Mix

  • 1 (15oz )can Coco Lopez Coconut Cream ( 15 onz can)
  • 1 can Sweetened Condensed milk
  • 1 can Evaporated milk
  • 2 tsp Cinnamon heaping Tsp
  • 1 tsp vanilla extract
  • 8 oz Rum white rum
  • 5-6 Tbsp Ginger & Spice Decoction

Instructions

  1. GINGER & SPICE DECOCTION:

    To make the ginger & Spice Syrup, pour 3/4 cup of water into a medium sized sauce pan

    Next, add fresh grated ginger to the pan.

    Follow by adding 10 whole Cloves into the pan.

    Finally, add the cinnamon sticks into the pan.

    Once you have added all the ingredients, bring the water to a water to a boil.

    Allow the water to cool, the decoction water should be a beautiful dark brown color.

    Add about 5 – 6 TBS to your Coquito mixture. ( This is a flavor base of the Coquito, the key to a good tasting Coquito Rum Drink).

  2. COCONUT CREAM MIX

    Start by adding a can of Coco Lopez Coconut Cream ( to a blender or a bowl, if you want to mix by hand).

  3. Next add the can of sweetened Condensed Milk.

  4. Now add the can of Evaporated Milk.

  5. Sprinkle 2 tsp of Cinnamon ( heaping, overflowing).

  6. Measure and add 1 tsp of Vanilla Extract.

  7. Add 5-6 Tbsp of the Ginger & Spice Decoction

  8. Finally add 6 jiggers of White Rum ( about 8 oz white rum) and blend it together very well, making sure all the ingredients and mixed well-especially the coconut cream.

  9. Chill and enjoy!