Coquito (cóctel puertorriqueño de ron y coco)

Ingredientes

• 1 (15-ounce) can cream of coconut
• 1 (14-ounce) can sweetened condensed milk
• 1 (14-ounce) can full-fat coconut milk
• 1 (12-ounce) can evaporated milk
• 1 cup white or dark/aged rum, see notes- plus more to preference
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of salt, optional
• 2-4 cinnamon sticks, optional for bottling
• cinnamon sticks and/or ground cinnamon/nutmeg

Preparación

1. 1

   Combine: In the body of a large high-speed blender, add the cream of coconut, sweetened condensed milk, coconut milk, evaporated milk, rum, vanilla extract, cinnamon, nutmeg, and salt (if using).

2. 2

   Blend: the mixture until completely smooth and well combined. I like to double-check the mixture with a whisk or rubber spatula to ensure that the coconut cream has fully dissolved with no chunks left behind. Give the coquito a taste test; add more rum to your personal preference of strength, if desired. Then re-blend as needed.

3. 3

   Bottling coquito: This recipe makes about 60 ounces of coquito. I like to use glass jars or bottles (mason jars, weck jars, carafes, or any other glass bottle you have that can be fitted with an airtight lid). If using cinnamon sticks, add them into your glass vessel(s): place all sticks in one bottle or divide sticks between two bottles. Then carefully pour the coquito into the vessel(s), leaving an inch of headspace for shaking. Close bottles and give the coquito a good shake to fully incorporate all the ingredients.

4. 4

   Chill & let cure: Transfer your coquito to the refrigerator. Allow the coquito to chill for at least 4 hours. More preferably, leave the coquito to rest for 24 hours/1 day. The curing process will give the coquito a more enhanced flavor profile as the flavor deepens, and the intensity of the rum is more mellow.

5. 5

   Serving: Always shake the coquito vigorously before serving! Serve the coquito (with or without ice) in individual glasses with a cinnamon stick garnish and/or a sprinkling of cinnamon/nutmeg on top, if desired. Cheers, y’all!

6. 6

   Storing coquito: Because this coquito is not egg-based, it lasts for a while. Preserve coquito, always covered with an airtight lid, in the fridge and it will keep for 2 weeks. You’ll possibly be able to extend it beyond that, but I do recommend consuming it within that timeframe.