Coquito

Name: Coquito
Ingredients: 24 oz Can Sweetened Condensed Milk; 4 ea Egg Yolks; 28 oz Can Cream Of Coconut; 11.1 oz Container Coconut Water; 2 cup Rum, White Puerto Rican, Spiced Puerto Rican Rum, Black Strap Rum; 14-16 oz Coconut Water; 1 tbsp Vanilla; 1/4 tsp Allspice; 1 tsp Cinnamon; 1/2 tsp Clove

+ 2 Likes

By Chef Tipsy and the Mixologist

Submitted on: December 21, 2023

Communal

Seasonal

This is a Puerto Rico Christmas Favorite.

Ingredients

24 oz
Can Sweetened Condensed Milk

4 ea
Egg Yolks

28 oz
Can Cream Of Coconut

11.1 oz
Container Coconut Water

2 cup
Rum, White Puerto Rican, Spiced Puerto Rican Rum, Black Strap Rum

14-16 oz
Coconut Water

1 tbsp
Vanilla

1/4 tsp
Allspice

1 tsp
Cinnamon

1/2 tsp
Clove

Instructions

Garnish

Nut meg and Cinnamon

Build

Blend

Glass

Old Fashioned/Rocks

Estimated strength

About 5% ABV (estimate)

By Chef Tipsy and the Mixologist

"The cocktail, an amalgam of unique culinary traditions cobbled together in the glass, like jazz,"

Sometimes the cocktails are complicated and the syrups are simple

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Add all ingredients to a blender and process until smooth. Transfer to a pitcher. It is best to let the mix sit for a week, though it can be consumed immediately. Keep refrigerated for up to 30 days. Note: When adding Rum, the white rum is about 2/3 cup and the Black strap just a couple of ounces. The rest will be the spiced Puerto Rican Rum. Lastly, you could add a few extra ounces of total rum if you enjoy a more spirt forward beverage but taste first before adding extra.