Coquito de Puerto Rico - Secretsfrommyapron

Ingredients

1 (15 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) can evaporated milk

1 cup coconut-flavored rum (such as Bacardi®)

¼ cup water

1 scoop vanilla bean ice cream(Optional)

1 teaspoon vanilla extract

2cinnamon sticks

2whole cloves

1 pinch ground cinnamon(Optional)

1 pinch ground nutmeg(Optional)

Directions

Step 1

Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.

Step 2

Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.

Step 3

Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

Cook's Note:

I save up my Rose’s Cocktail Infusions(R) bottles. Carefully peel off the label, then rinse thoroughly with hot water.

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