Coquito

Tools

Everything I used for this recipe
  • Zwilling - Chef's Knife 8 inches

    Zwilling - Chef's Knife 8 inches

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  • OXO - Stainless Steel Can Opener

    OXO - Stainless Steel Can Opener

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  • Duralex 17oz Glass Tumblers (Set of 4)

    Duralex 17oz Glass Tumblers (Set of 4)

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  • Ninja - Chef Blender

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  • Microplane - Grate for Zest

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  • Pyrex - Glass Measuring Cups

    Pyrex - Glass Measuring Cups

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  • New Star Foodservice - Stainless Steel Funnel

    New Star Foodservice - Stainless Steel Funnel

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  • Le Creuset 5.5 Qt Round Cast Iron Stockpot

    Le Creuset 5.5 Qt Round Cast Iron Stockpot

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  • Bormioli Rocco - Glass Water Bottle

    Bormioli Rocco - Glass Water Bottle

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  • Godinger Stemless Wine Glasses (Set of 4)

    Godinger Stemless Wine Glasses (Set of 4)

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  • OXO - Stainless Steel Ladle

    OXO - Stainless Steel Ladle

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Coquito (Recipe)

INGREDIENTS

For the Spice Tea
  • ½ Root Ginger
  • 12 Cloves
  • 2 Star Anis
  • 3 Cinnamon Sticks
For the Rum Mix
  • 1 Cup White Rum
  • 1 tsp Cinnamon Powder
For the Mixture
  • 1 Can of Coconut Cream
  • 1 Can of Coconut Milk
  • 1 Can of Evaporated Milk
  • 1 Can of Condensed Milk
  • ½ Cup of Spice Tea
  • The Rum Mixture
  • 1 Tbsp Vanilla
  • A Pinch of Nutmeg

INSTRUCTIONS

  1. For the Spice Tea in a pot with water add chopped Ginger, Cloves, Star Anise, Cinnamon sticks and cook until boiling.
  2. For the Rum mixture in a container add Rum, Cinnamon powder and mix.
  3. In the blender add Coconut Cream, Coconut Milk, Evaporated Milk, Condensed Milk, Spice Tea, the mixture of Rum, Vanilla and Nutmeg.
  4. Blend and pour the mixture into a Glass Bottle, refrigerate for at least 2 hours and serve.

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