Coquito (Puerto Rican Coconut Eggnog)

Coquito is a thick, sweet, coconut-based holiday punch from Puerto Rico with a dash of cinnamon and rum. There is plenty in one batch for a party. Try it in instead of eggnog!

Ingredients :

• 1 will of sugary milk, that is fourteen ounces.

• 1 (15-ounce) can of coconut cream (like Coco Lopez or Goya)

• 12 ounces of evaporated milk in one can

• Coconut milk, one (13.5 ounce) can.

• 2 tablespoons vanilla, or 1 split and seeded vanilla bean

• A total of 2 cinnamon sticks

• A half-teaspoon of grated nutmeg

• 1-2 glasses of rum

• Optional garnish of ground cinnamon or nutmeg

STEPS :

     1. To steep the spices, combine all of the ingredients (except the rum) in a big saucepan :

Vanilla, cinnamon sticks, nutmeg, evaporated milk, cream of coconut, and sweetened condensed milk. Warm up over medium-high heat until the mixture just starts to simmer.

After removing from the heat, cover the pan and wait 30 minutes.

     2. Rum is blended in :

Pour the mixture into a punch bowl or pitcher after taking out the cinnamon sticks and vanilla bean (if using). (Note: I save the cinnamon sticks and vanilla beans for later infusions, such rice pudding.)

Add more rum for a punchier flavor after tasting after adding 1 cup of rum. I normally keep to 2 cups or less because I like my coffee strong.

    3. Chill :

This should be refrigerated for at least two hours and up to three days.

     4. Serve :

In tiny quantities neat or over ice. Add ground cinnamon or grated nutmeg as a garnish, as desired.

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