Recipe of Epoisses De Bourgogne Cheese

Coquito De Puerto Rico

The smell is not let down by the taste either which is surprisingly meaty but just wonderfully spicy.

Recipe Summary Coquito De Puerto Rico

Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!

Ingredients | Epoisses De Bourgogne Cheese

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 (Optional)

1 teaspoon vanilla extract

2 cinnamon sticks

2 whole cloves

1 pinch ground cinnamon (Optional)

1 pinch ground nutmeg (Optional)

Directions

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.

Info | Epoisses De Bourgogne Cheese

prep: 10 mins additional: 8 hrs total: 8 hrs 10 mins Servings: 20 Yield: 5 cups

TAG : Coquito De Puerto Rico

World Cuisine Recipes, Latin American, Caribbean,