Coquito (Puerto Rican Egg Nog)
This festive tipple combines exotic flavors of coconut milk and cinnamon bark for the perfect holiday drink.
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.