My husband and son are not fans of eggnog, but I love it. Recently at the State Rice Festival I had an idea that incorporated several recipes I had seen and this was part of my dessert. I’ll share that winning recipe later. This drink I have made with and without alcohol now and both are delicious and so flavorful! If you are looking for a not so heavy alternative cocktail this is it. Plus it last for a while in the fridge after making a batch. It’s even great as a coffee creamer!
Coquito | Puerto Rican Coconut Nog
(Adapted from The Noshery)
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 1/2 cup white rum
cinnamon sticks for garnish
Mix all ingredients in a blender at high speed.
Refrigerate for a minimum of 1 hour.
Shake well before serving.
Serve cold in a small glass. Garnish with cinnamon stick.
Notes:
Coquito (without egg) will last in an airtight container refrigerated for 4-6 months.
If some of the coconut fat solidifies let it sit on the counter for 10 minutes and give it a good shake before serving.
To make a non-alcoholic version substitute coconut milk for the rum and add rum extract to
taste.
