It’s coquito season ya’ll!
Well it’s been coquito season since Thanksgiving, so i’m a little late (oops). However, this much sought after cocktail can easily be enjoyed all winter long. With flavors of gold rum, brandy, coconut and cinnamon, this coquito recipe will warm your soul on those cold nights we are sure to have soon. Plus, since it’s still the holiday season, you have time to make and enjoy some during New Years.
Here’s my coquito recipe:
Ingredients
- 1 12 oz can Evaporated Milk
- 1 12 oz can Coconut Milk
- 1 12 oz can Cream of Coconut
- 1 14 oz can Condensed Milk
- 1 1/2 pints of Bacardi Gold (you can use Bacardi 151 too for extra potency)
- 1/2 pint of Brandy (your choice)
- 2 tbsp Ground Cinnamon
- Cinnamon Sticks (optional)
Instructions
- Blend evaporated milk, coconut milk, cream of coconut, condensed milk and ground cinnamon.
- Once blended add the Bacardi and Brandy and blend again. (I find that blending twice, makes it even smoother)
- Pour into jars or Bacardi bottles for storage and gift giving.
- Optional: In each jar place a cinnamon stick for added cinnamon flavor.
Easy right? This recipe should be able to fill a 750 ml bottle and 2 or 3 12 oz mason jars, if not more.
It will make plenty to go around and can be easily doubled. Also, if you like it stronger or weaker, play around with the amount of rum and brandy until you find the fit that is just right for your taste buds.
Disclaimer: I am not responsible for the amount of people that will be begging you to make them more of this. You might feel overwhelmed, you might even think “Damn you Jiselle for sharing this with me. Now I cant get these guys off my back!” Just enjoy it. Thank me lata!
Have you made and/or drank any coquito yet this holiday season? Let me know if you try my recipe and what you think!
CHEERS!
