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Coquito
Prep
5 mins
Cook
10 mins
Servings
10
Difficulty
Easy
My family makes this creamy, spiced coconut drink every holiday season, and it's become everyone's favorite tradition. Coquito is Puerto Rico's answer to eggnog, but so much better with its rich coconut flavor and warming cinnamon and clove spices. The best part? You can have this festive treat ready in just 15 minutes total, and it requires no baking or complicated techniques. The cream of coconut not only adds incredible richness but also contains natural electrolytes that make it surprisingly nourishing. This is the kind of recipe that looks fancy enough to serve at parties but easy enough that anyone can master it.
Ella x
Ingredients
- 11 (12 fluid ounce) can evaporated milk
- 22 large egg yolks, beaten
- 11 (14 ounce) can cream of coconut
- 11 (14 ounce) can sweetened condensed milk
- ½ cup white rum½ cup white rum
- ½ cup water½ cup water
- 11 teaspoon vanilla extract
- ½ teaspoon ground cinnamon½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves¼ teaspoon ground cloves
Detail level
Instructions
- 1
Combine evaporated milk and egg yolks in the top of a double boiler over simmering water. Cook over the simmering water, stirring constantly, until mixture is thick enough to coat the back of a spoon, and reaches a temperature of 160 degrees F (71 degrees C).
- 2
Transfer mixture to a blender. Add cream of coconut, sweetened condensed milk, rum, water, vanilla, cinnamon, and cloves; blend until combined, about 30 seconds.
- 3
Pour into glass bottles and chill 8 hours to overnight before serving.
- 4
Oana Ennis/Allrecipes
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