We all have traditional comfort foods and drinks that taste like the holidays to us. You know, the ones that you just can’t do without and look forward to having once a year, every year? For my husband it’s Coquito, a creamy Puerto Rican coconut and rum based drink. For him it’s just not really Christmas without it.
Every family has their own recipe and preferred way of making it, some use egg yolks making it more of an eggnog-like drink, but the mainstays are always coconut cream and rum, and lots of it.
Here’s our favorite recipe given to us by my husband’s aunt. Thanks, Titi Pily!
1 (12 fluid ounce) can Evaporated Milk
1 (14 ounce) can Coconut Cream (unsweetened)
1 (13.5-ounce) can Coconut Milk
1 (14 ounce) can Sweetened Condensed Milk
1 cup White Rum
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
4 Cinnamon Sticks
1 teaspoon Whole Cloves
1 2″ to 3″ piece of Fresh Ginger
2 cups Water
You’ll be making a sort of tea with the ginger, cinnamon, and cloves. First, peel the ginger and chop into large chunks. Place the ginger in a medium saucepan and muddle until all pieces are smashed. Then, add the cinnamon sticks, whole cloves, and water to the pan, and bring to a boil over medium-high heat. Once it reaches a boil, lower heat, and simmer until the water turns brown, about 20 minutes.
Once the tea is ready, strain into a large measuring cup, you should be left with about 1 to 1.5 cups of liquid.
Add evaporated milk, coconut cream, coconut milk, sweetened condensed milk, rum, vanilla extract, ground cinnamon and 1 cup of the tea to a blender (or a large bowl if using immersion blender) and blend on high for 1 to 2 minutes, until everything is well blended.
Pour the Coquito into glass bottles or mason jars and refrigerate until it’s cold. Once it’s ready to serve, shake the bottle or jars to make sure everything is well combined, pour into small serving glasses, and top with a light sprinkle of ground cinnamon.