spiced vanilla coquito (coconut holiday drink)

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By Nor Mac
from The Berkshire’s, MA

A recent trip to Puerto Rico made me fall in love with this drink. Here is an eggless version that keeps longer in fridge. This is a nice change from Eggnogg. If you don't like Eggnogg. This is a great substitution. Make extra batches to bottle for gift giving.

serves 10 cups
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For spiced vanilla coquito (coconut holiday drink)

  • 3/4 - 1 c
    white or coconut rum
  • 1/4 c
    spiced rum optional
  • 2 can
    coconut milk
  • 1 can
    condensed milk
  • 1 can
    cream of coconut liquid portion
  • NOTE: YOU MAY USE SOLID PART OF CREAM OF COCONUR. I FIND THAT IT SOLIDIFIES WHEN BEVERAGE COOLS. YOU MAY GET A BIT OF CHUNKINESS IN IT IF YOU USE IT.
  • 3 can
    evaporated milk
  • 1 Tbsp
    vanilla extract
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    ginger
  • 1/4 tsp
    clove, ground
  • 1
    cinnamon stick
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How To Make spiced vanilla coquito (coconut holiday drink)

  • 1
    in a large pan. Mix all spices together with evaorated milk. Heat and stir constantly on high heat until it is just ready to boil. Remove from heat. Let cinnmon stick sit for 5 minutes then discard, and cool.after it cools. Mix in the rest of the ingredients except for Rum.
  • 2
    You can strain the spices off in a sieve with cheese cloth if wanted. Mix in the Rum or Rums thoroughly.
  • 3
    Pour in to pitcher or bottles. Store in refrigerator for Up to 3 weeks. Top each serving with whipped cream and nutmeg before serving optional. Shake well or stir before pouring.
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