This is the Puerto Rican version of eggnog, but is much easier to make, and it has coconut milk, rum, and cinnamon. It is served in small wine glasses, cold, with cinnamon sprinkled over it. After you mix it, pour it in clean, empty wine or rum bottles, and keep several bottles in the refrigerator, ready to serve when the traditional, unannounced and uninvited party guests arrive, singing at your door on a warm tropical night during the holidays (a traditinal asalto party).
Coquito
Prep time: 30 minutes
Servings: 6 small glasses, filled 3/4ths
Ingredients:
1 can condensed milk
1 can evaporated milk
1 can coconut milk (not coconut cream)
1/2 teaspoon cinnamon
1 piece pieces of whole cinnamon (cinnamon bark)
1 to 1 1/2 cup dark rum
Directions:
Mix all ingredients well, except the whole cinnnamon. Pour in empty, clean bottles, such as wine bottles. Put one stick or two of whole cinnamon in each bottle. Put a stopper on the bottle and refrigerate.
Shake before serving, to mix. Serve cold in a small wine glass filled 3/4 up. Sprinkle with ground (powder) cinnamon.
Note: you can adjust the amount of rum, according to your taste.
Coquito
Servings: 6 small glasses, filled 3/4ths
Ingredients:
1 can condensed milk
1 can evaporated milk
1 can coconut milk (not coconut cream)
1/2 teaspoon cinnamon
1 piece pieces of whole cinnamon (cinnamon bark)
1 to 1 1/2 cup dark rum
Directions:
Mix all ingredients well, except the whole cinnnamon. Pour in empty, clean bottles, such as wine bottles. Put one stick or two of whole cinnamon in each bottle. Put a stopper on the bottle and refrigerate.
Shake before serving, to mix. Serve cold in a small wine glass filled 3/4 up. Sprinkle with ground (powder) cinnamon.
Note: you can adjust the amount of rum, according to your taste.
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