Happy Boozy Thanksgiving, everybody!
I have a fun little treat for you to serve your guests tomorrow that you’ll adore. That is if you like something sweet and the power boost of RUM!
It’s something guests brought to our home three years ago for Thanksgiving. They were Puerto Rican natives who were celebrating their first American Thanksgiving. And we were so thankful they brought the coquitos.
Oh. My. Word. They were so good. I’m going to the grocery store one last time this morning to get the ingredients.
- 1 (15-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 6 ounces coconut rum or plain rum (use less if you like)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon coconut extract (or vanilla extract)
- Garnish: ground nutmeg or cinnamon or cinnamon stick
Mix cream of coconut, sweetened condensed milk, evaporated milk, rum, cinnamon, cloves, nutmeg, and coconut or vanilla extract in a blender
Process them until they are well-mixed and then pour into a glass pitcher or bottle and cover it (or refrigerate the blender bowl).
Refrigerate for about 1 hour before serving. This drink tastes best very cold.
Shake to mix well right before serving.
Pour into a small glass and sprinkle the top with nutmeg or cinnamon or garnish with a cinnamon stick. You can serve it on the rocks if you prefer.
Coquito with a Kick or Without
You can adjust the amount of rum to suit your taste, or even leave it out for a virgin coquito. But I don’t recommend it. You’ll like the hint of hooch in it.
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