Puerto Rican Coquito Recipe With Rum

Bring the water to a boil over high heat. This authentic puerto rican drink is the best dessert cocktail.

Learn how to make Coquito A Classic Puerto Rican

In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon.

Puerto rican coquito recipe with rum. It is a rich and creamy coconut drink with rum. The spruce / cara cormack. It is sometimes referred to as “puerto rican eggnog”.

I want to end up with 3 cups of cinnamon water so i add a bit more to account for evaporation. Cinnamon sticks and ground cinnamon; Before i continue, let me get this out of the way:

½ tablespoon ground cinnamon (sometimes i skip this) shake of ground nutmeg; Coquito is typically made with coconut milk, coconut cream, puerto rican rum, and sweetened condensed milk. Stir the rum into the mixture by hand and taste.

This traditional puerto rican cocktail tastes like a very thick and creamy coconut eggnog. For those that aren’t familiar with coquito, it’s a puerto rican coconut rum cocktail. In a blender, add coconut milk, sweetened condensed milk, ground cinnamon, rum (save the cinnamon sticks) and purée.

Pour coconut mixture into glass bottles; Also, this boozy holiday beverage is made with white rum. She has more than 30 years of experience in the kitchen.

The spruce / cara cormack. This recipe for coquito does not contain eggs. 1 can (15oz) cream of coconut, 1 can (14oz) condensed milk, 1 can (12oz) evaporated milk, 1/4 tsp vainilla (optional), dash of cinnamon, 1/2 cup rum

1 can (14oz) of goya coconut cream; There’s many recipes that have more ingredients, but these are the basic four. Now, the first time i had this delicious concoction was at work, of all places.

1 teaspoon of vanilla extract; Authentic puerto rican coquito recipe does not include eggs: We start making coquito as early as november and drink all the way through three king’s day in january 6.

Add the cream of coconut, sweetened condensed milk, evaporated milk, rum, coconut or vanilla extract, cinnamon, cloves, and nutmeg to a blender. Blend until the ingredients are well mixed. First and foremost, you need a good white puerto rican rum for making coquito.

Add the and in a blender and blend. There were several puerto ricans that worked there at the time. Add all of the ingredients except for the rum into a blender.

Close and allow to sit for at least an hour. Puerto rican coquito is a smooth, creamy, dreamy drink made with coconut milk and rum. Chill in the refrigerator for at least 2 hours.

1/4 teaspoon true ceylon cinnamon*. 1 can (12oz) of nestle evaporated milk; This thick and creamy coquito recipe is a puerto rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

Start by combining star anise, cinnamon sticks, allspice berries, whole cloves, and vanilla bean to pot with a 1/2 cup of water (or strained coconut water). You seriously dump in all your coconut, evaporated milk, condensed milk, and spices together. Total time 5 hours 20 minutes.

Bacardi is my favorite rum for coquito. In a blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and spices. How to make coquito, a delicious coconut and rum punch originated in puerto rico.

Gold rum (feel free to use spiced rum or white rum instead) vanilla extract; 1 cup puerto rican white rum. Coquito is a traditional puerto rican drink that is usually made for thanksgiving and christmas.

Jump to recipe coquito traditionally uses coconut milk to bring out the essence of the caribbean. I have so many recipes i want to share and this coquito recipe has been on my list for a long time! Topped it off with water to get a full 3 cups.

The main ingredient in authentic coquito is the coconut which is always required no matter what puerto rican recipe you follow. Making coquito in a blender makes everything easier. Feel free to increase or decrease the amount of rum depending on how strong you like it.

Allow the water to boil for 2 minutes, then turn the heat off. Leave the spices to steep in the water for 15 minutes. Learn to make puerto rican coquito with chef nina arena.nina is the owner of weeppaa puerto rican foods and more facebook group.

In the recipe, i suggest 1 1/2 cups of rum. Coquito is not egg nog. 2 cups (1 15 oz can) cream of coconut (like coco lopez) 1/4 tsp cinnamon;

1 (14 oz) can sweetened condensed milk; If you're making this for a party, be sure to double, triple, or quadruple this ingredient. How do you make puerto rican coquito?

Simply place in a decorative glass bottle. Then put cinnamon water in blender w/1 can evap milk 1 can condensed milk 1 can coconut milk and 1 tsp vanilla extract the first time. It's very rich, so you can serve it over ice, if preferred, to dilute it a little.

1 1/2 cup white don q rum; It’s especially popular around the holidays. Look for more of her classes on the hispanic food network in the future!

Similar to eggnog in its consistency, creaminess, and spices, coquito can be made with or without eggs. Pour coquito mixture into glass bottles; What does coquito taste like?

1 (12 oz) can evaporated milk; In a blender you combine the rum with coconut milk (i’m a fan of goya’s leche de coco, which you can find in the hispanic or international section of your grocery store), sweetened consensed milk, egg yolks, cinnamon and nutmeg (you usually have to work in batches). 1 can (12 oz) of nestle condensed milk;

Make it in batches, and in true latino style, put them into empty soda bottles! I knew i had to get it out before the holidays hit, so here it is! Pour the coquito into an airtight glass bottle.

In a jar with a lid or a sealable bottle add rum and cinnamon sticks. Nor it does contains eggs. The amount of rum is based on your taste preferences so you can add as much or as little as you want.

How To Make A Creamy Classic Coquito (coconut Rum Drink