Coquito Puerto Rican Holiday Eggnog Food

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
• Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
• Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

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.

PUERTO RICAN EGGNOG "COQUITO"

Steps:

• Mix all ingredients in a blender on low for about 1 minute, chill in the refrigerator serve cold.

COQUITO (PUERTO RICAN EGGNOG)

Steps:

• Add the cloves, cinnamon sticks, and the ginger to the water and bring to a boil. Remove water from heat and let sit for 15 minutes to cool down. Remove all ingredients from the water and pour water into a blender. Add the Coco Lopez, evaporated milk and the rum into the blender. Blend all ingredients for about 30 seconds. Pour in bottles and refrigerate for at least 2 hours before serving.
• Tip: You can add a cinnamon stick to each of the bottles to give it a better flavor.