Spiced Vanilla Coquito Coconut Holiday Drink Recipes

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions such as rice pudding .) Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
• Chill: Chill this in the fridge for at least 2 hours or for up to 3 days.
• Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.

SPICED VANILLA COQUITO (COCONUT HOLIDAY DRINK)

Steps:

• 1. in a large pan. Mix all spices together with evaorated milk. Heat and stir constantly on high heat until it is just ready to boil. Remove from heat. Let cinnmon stick sit for 5 minutes then discard, and cool.after it cools. Mix in the rest of the ingredients except for Rum.
• 2. You can strain the spices off in a sieve with cheese cloth if wanted. Mix in the Rum or Rums thoroughly.
• 3. Pour in to pitcher or bottles. Store in refrigerator for Up to 3 weeks. Top each serving with whipped cream and nutmeg before serving optional. Shake well or stir before pouring.

CHOCOLATE COQUITO (HOLIDAY COCONUT CHOC. DRINK)

Steps:

• 1. In a sauce pan, mix the coffee, cocoa, and chocolate chips with 1 can of evaporated milk.
• 2. Heat on medium and stir until chocolate chips melt together with cocoa and milk. Stir constantly.
• 3. Into the pan, add the remaining can of evaporated milk with the cooled chocolate mixture.
• 4. Blend together. Add the remaining ingredients except alcohol. ( You may omit alcohol if desired). If omitting alcohol, add more evaporated milk to make it less sweet.
• 5. Mix until all combined well. Heat stirring until cream of coconut is blended in well. Cool. In batches in a blender mix with the alcohol. Mix about 1 minute. Pour batches together into a large bowl or kettle. Stir all together well. Pour in to a pitcher with cover or individual bottles with a funnel. Refrigerate up to 3 weeks. This tastes delicious. It gets even better after 2 - 3 days refrigerated. All of the ingredients meld together nicely.