Coquito portoricain facile

Ingrédients

• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 15 ounces sweetened cream of coconut ((I recommend Coco Lopez))
• 13.5 ounces full-fat coconut milk
• 2 cups white rum ((I recommend Bacardi))
• 1 cup spiced rum ((I recommend Captain Morgan))
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (plus more for garnish)
• 1/4 teaspoon ground nutmeg
• Cinnamon sticks (for garnish)

Préparation

1. 1

   In a high-speed blender, add evaporated milk, sweetened condensed milk, sweetened cream of coconut, full-fat coconut milk, white rum, spiced rum, vanilla extract, cinnamon, and nutmeg. Blend until well combined.

2. 2

   Listen, I know you want to enjoy it right out of the blender, BUT you want to chill it first before serving. Chilling the drink will allow all the milks and cinnamon to infuse together. Trust me, it’ll be worth the wait. You don’t want to serve it with ice and water down the drink, do you? No sir.

3. 3

   Transfer the coquito to a pitcher and seal with plastic wrap OR transfer it to a large bottle with an airtight lid. Place it in the fridge for 1-2 hours to chill.

4. 4

   When you're ready to serve, shake the bottle to break up the solidified milks (or stir really well if it's in a pitcher).

5. 5

   Serve the coquito chilled in a glass with a sprinkle of cinnamon on top. Enjoy!