Straight from the Marrero family archives, Lynnette’s recipe for coquito calls for organic coconut milk rather than traditional heavy cream.
¼ cup crushed cinnamon bark or 10 cinnamon sticks (use an intense cinnamon, such as canela)
1 cup water
½ vanilla bean or 1 teaspoon vanilla extract
1 12-ounce can organic coconut milk
1 12-ounce can evaporated milk
1 12-ounce can sweetened condensed milk
2 cups rum (1 cup white rum like Flor de Caña and 1 cup aged rum such as Zacapa 23 make for a tastier drink)
1 tablespoon freshly grated nutmeg, to garnish
In a medium saucepan, boil the cinnamon sticks or crushed cinnamon bark and vanilla bean in the water. Let boil for 2 minutes, then let sit for 1 hour. Strain the liquid, making sure to reserve the cinnamon in a separate bowl.
In batches blend the canned coconut milk, evaporated and condensed milks, and slowly add the cinnamon-vanilla water. Add the rums to the mixture and mix well. Transfer the mixture into a large plastic container and refrigerate overnight.
Prior to serving, use a blender and blend the eggnog until well mixed. Serve chilled with freshly grated nutmeg. Serves 8–10.
To read more about mixologist Lynnette Marrero, click here.