Coquito (Puerto Rican Egg Nog)
- 1 15 oz can coconut cream
- 1 15 oz can coconut milk
- 1 13 oz can evaporated milk
- 1 13 oz can sweetened condensed milk
- pinch of salt
- ¾ tsp ground cinnamon (more or less to your taste)
- 1 tsp vanilla extract (more or less to your taste)
- pinch of nutmeg (optional)
- white rum (optional, but highly recommended)
- Add all ingredients, except the rum, to a blender.
- Mix until frothy and you can see the cinnamon is dotted throughout and not concentrated into any one area.
- Add the rum a little bit at a time, blend, taste, then adjust until it is too your liking. I would start with ¾ cup then work your way up from there.
- Chill if you like. Then serve garnished with a sprinkle of cinnamon or a cinnamon stick.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2014/12/23/coquito-puerto-rican-egg-nog/
3.2.2925