Ingredients30 m servings 455 cals
- Blend evaporated milk, rum, cream of coconut, sweetened condensed milk, coconut milk, water, nutmeg, 1 teaspoon cinnamon, and vanilla extract in a blender at high speed until creamy, about 3 minutes; pour into a glass pitcher.
- Refrigerate coquito until chilled, at least 20 minutes. Pour into glasses and dust with cinnamon.
- Cook's Note:
- If to much liquid for the blender just put in a large bowl and whip all together.
Per Serving: 455 calories; 26.3 g fat; 28.1 g carbohydrates; 8.8 g protein; 29 mg cholesterol; 115 mg sodium. Full nutrition
ReviewsRead all reviews 3
I love it, but it works better if you boil the milks with cinnamon sticks, let it cool and then blend everything together.
Skipped the water, doubled the recipe and only added 1 can of evaporated milk per batch. Also, used 151 for rum. Tastes just like the one I used to drink growing up in PR.