Chris F. Nicholson

Coquito

coquito.html

Ingredients

  • 1 pinch salt
  • 3/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 cinnamon sticks for garnishing
  • 1 1/2 cups dark spiced rum (to give it good flavor) or white rum (adjust to taste, may be omitted)
  • 1 15 oz coconut cream (Coco Lopez)
  • 1 13.5 oz coconut milk
  • 1 14 oz sweetened condensed milk
  • 1 12 oz evaporated milk
  • 2 whole star anise (optional)
  • 1/2 cup water (optional)

Directions

  1. (Optional) In a small pot, add water and anise. Gently boil for 2-3 minutes. Let it cool completely, remove the anise from the water.
  2. In a blender, add all of the ingredients. If you omit the rum, you might want to add a little water to cut some of the sweetness. (Depending on size of the blender, you may have to do this in batches.)
  3. Pour into old rum bottles or any liquor bottles or place in a sealed container and then refrigerate. Refrigerate for at least an hour or two before serving.
  4. Garnish with ground cinnamon and cinnamon sticks, if desired

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