For years, my family and I have been searching for a good, traditional-tasting coquito recipe. After having tried the whole egg yolk thing, simply adding ingredients to regular eggnog, and others, I found the best-tasting to be the most basic. This recipe ensures everyone at the party gets a taste, but you may want to double the recipe, because most will not settle for just a shot's worth.
Ingredients
- ground cinnamon: 0.5 tsp
- sweetened condensed milk: 1 can (14 ounce can)
- cream of coconut, shaken very well before opening: 1 can (14 ounce can)
- coconut milk, shaken very well before opening: 1 can (14 ounce can)
- evaporated milk: 1 can (12 fluid ounce can)
- ½ cups rum (such as Bacardi®): 1 piece (to taste)
Metric Conversion
Stages of cooking
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Add cinnamon to a large bottle or other container that can hold at least 8 cups using a funnel. Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, and rum through the funnel. Shake or stir well to combine.
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Refrigerate coquito until chilled, at least 1 hour. Shake or stir before serving.
