Two cans24 oz total of rich and velvety evaporated milk
Two cans27 oz total of creamy coconut milk
Ice cubesoptional, for a chilling effect
Two teaspoons of finely ground cinnamon spice
One teaspoon of freshly grated nutmeg
Two teaspoons of pure vanilla extract
One cup of smooth and aromatic spiced rumoptional, skip for a non-alcoholic version
Ground cinnamon powder or elegant cinnamon sticksfor a decorative garnish
Instructions
Ensure all ingredients are at room temperature. Shake or stir the coconut milk cans well before opening.
In a large mixing bowl or blender, pour in the creamy coconut milk, sweetened condensed milk, and evaporated milk.
Sprinkle in the finely ground cinnamon spice and freshly grated nutmeg into the milk mixture.
Pour in the Madagascar vanilla extract into the bowl or blender containing the milk mixture.
If you're opting for an alcoholic version, now is the time to add the spiced rum. Pour it into the mixture and thoroughly combine.
Use a whisk or blend on a low setting until all the ingredients are fully incorporated and the mixture achieves a smooth, consistent texture.
If desired, add ice cubes to a serving glass or chill the mixture in the refrigerator for a couple of hours before serving for a refreshing effect.
Pour the coquito into glasses. Optionally, garnish each glass with a sprinkle of ground cinnamon powder on top or a cinnamon stick for an elegant touch.
Sip and savor this deliciously creamy and flavorful drink with friends and family!
Notes
For a non-alcoholic version of this drink, omit the rum and add an extra cup of coconut cream.
If you want a more intense coconut flavor, add an extra can of coconut cream.
If the drink is too sweet, add a splash of lime juice or a pinch of salt.
For extra festive flavor, add a few drops of almond extract.
For a thicker texture, add a cup of full-fat coconut milk.
To make a vegan version of this drink, substitute the condensed milk with a vegan-friendly alternative, such as coconut condensed milk or coconut cream.