Coquito -its an EGG-less "Eggnog" with lots of spices and lots of rum!
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).
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).
Next add the can of sweetened Condensed Milk.
Now add the can of Evaporated Milk.
Sprinkle 2 tsp of Cinnamon ( heaping, overflowing).
Measure and add 1 tsp of Vanilla Extract.
Add 5-6 Tbsp of the Ginger & Spice Decoction
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.
Chill and enjoy!