Popular Christmas coconut rum nog called coquito is typically offered in Puerto Rico. This egg-free recipe from my mum has an ice cream twist. After serving, grate some nutmeg or cinnamon. Cheers!
| Prep Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 20 |
| Yield: | 5 cups |
Ingredients
- 1 (15 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 cup coconut-flavored rum (such as Bacardi®)
- ¼ cup water
- 1 scoop vanilla bean ice cream
- 1 teaspoon vanilla extract
- 2 cinnamon sticks
- 2 whole cloves
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
Instructions
- Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
- Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
- Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.
- I save up my Rose’s Cocktail Infusions(R) bottles. Carefully peel off the label, then rinse thoroughly with hot water.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 59 mg |
| Sugars | 25 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I skipped the water, I don’t mind the thick liquid. I also made it with a bit more run and made it spiced rum. Great stuff!