Print
Coquito
Instead of eggnog, I’m serving up a classic Puerto Rican treat made with coconut cream, condensed milk, and baking spices. I’ve swapped the recipe’s usual base spirit of rum for tequila. This cocktail is rich and creamy – tastes like a cinnamon bun.
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Ingredients
- 10 oz sweetened condensed milk
- 8 oz evaporated milk
- 4 oz cream of coconut such as Coco Lopez
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp ground nutmeg
- 5 oz reposado tequila
- Garnish: cinnamon stick
Instructions
-
Add sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon and ground nutmeg into a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from heat and let cool.
-
Stir in tequila. Transfer to a sealable bottle and add one cinnamon stick to the bottle. Seal and store in the fridge.
-
Once chilled, pour into ice-filled rocks glasses.
-
Garnish with a cinnamon stick.