Coquito Cocktail

December 2, 2022

While very popular during the holidays, this tropical cocktail with coconut and rum can be enjoyed year-round!

Step 1:

• 3/4 cup Spiced Rum

• 3/4 cup White Rum

• 15 oz. can Coco Lopez [see Note 1] or other coconut cream [see Note 2]

• 14 oz. can Condensed Milk

• 12 oz. can Evaporated Milk

• 2 tsp Vanilla Extract

• 1/4 tsp Cinnamon

• 1/8 tsp Nutmeg

Using a blender or mixing bowl/whisk, assemble all the ingredients and mix into a smooth consistency.

Best serve chilled. Bottle and store in the fridge.

Note 1: If you live in a cooler climate, Coco Lopez will solidify. You can prepare it by soaking the can in hot tap water for about 15 minutes before opening.

Note 2: If you cannot find a sweetened coconut cream product like Coco Lopez, you can approximate it with plain coconut milk by doing this:

• 1 can Full-Fat Coconut Milk (not the “lite” version)

• 3/4 cup Sugar

• (1/16 tsp) pinch of Salt