Coquito Rum Beverage

Jamie

12 ounces canned evaporated milk
14 ounces canned, sweetened condensed milk
15 ounces canned cream of coconut
14 ounces canned full-fat coconut milk
2 cups white rum
1 cup gold rum
1 tablespoon ground cinnamon
Freshly grated nutmeg for serving
3-inch cinnamon sticks for garnish

Step 1
Working in batches, combine evaporated milk, condensed milk, cream of coconut and coconut milk in a blender puree until smooth, pouring the blended misture into a large mixing bowl as you go. blend the rums, vanilla extract and ground cinnamon with some of the coconut mixture, then whisk all of the liquids together in the bowl.

Step 2
Pour into a pitcher or glass cottles and jars with lids. Seal and refrigerate for at least 2 hours, or until very cold.

Step 3
Before serving, stir or shake well to break up any solids or strain through a fine mesh strainer.

Step 4
Pour into small glasses, garnish with a sprinkling of nutmeg and a cinnamon stick.

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