CWA Service Partner, Melanie Morales, has a deliciously sweet drink for the winter months, making sweet memories while sharing a cup of coquito.
From: Melanie Morales
Prep Time: 40 Minutes
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (like Coco Lopez or Goya)
1 (12 ounce) can evaporated milk
1 (13.5 ounce) can of coconut milk
2 teaspoons vanilla, or 1 vanilla bean, split and seeded
2 whole cinnamon sticks
1/2 teaspoon grated nutmeg
1 to 2 cups rum
Grated nutmeg or ground cinnamon for garnish, optional
Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer.
Remove from heat, cover, and let infuse for 30 minutes.
Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher.
Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.
Chill this in the fridge for at least 2 hours or for up to 3 days.
Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.
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