Coquito (Boricua Style)

Submitted by Bill Castro

"This is the way Coquito has been made by my family in Puerto Rico for many years. Traditionally when guests arrive in a home during the holidays (which extend from the first of Dec. until the 15 Jan.), they are immediately offered this delightful, comfort beverage. It is prepared at least 12 hrs in advance, and chilled in the refrigerator, once it is ready to serve, it must be shaken vigorously. It is served in small (fancy, glass) cups or shot glasses, no more than 4 oz. at a time. Other typical holiday foods include, Arroz con Gandules (rice with pigeon peas), Pernil (roast pork), Pasteles (a dough made out of either green bananas, or cassaba, filled with delicious meat, and wrapped in banana leafs, basically a Puerto Rican tamale), Arroz con Dulce (a rice dessert), Tembleque (another sweet dessert)..... My wife buys inexpensive empty fancy bottles at a local bazzar, which she cleans thoroughly and then fills with Coquito, during the holidays she gives a bottle to our friends and relatives...Enjoy!, and remember not to drink and drive."

 

• Ready In: 10mins
• Ingredients: 7
• Serves: 12

ingredients

• 24 ounces cream of coconut (Coco Lopez)
• 500 ml rum (clear Bacardi)
• 24 ounces evaporated milk
• 1⁄8 teaspoon salt
• 3⁄4 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1⁄2 teaspoon vanilla

directions

1. Mix in a blender and refrigerate for at least 12 hours.