Here’s a delicious coquito recipe for a creamy, coconutty Puerto Rican holiday favorite!

Ingredients:

• 1 (12 oz) can evaporated milk

• 1 (14 oz) can sweetened condensed milk

• 1 (15 oz) can of Coco Lopez Coconut Cream

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• 1½ cups white rum (adjust to taste)

• Cinnamon sticks (for garnish, optional)

Instructions:

1. Blend the base: In a blender, combine the evaporated milk, sweetened condensed milk, and cream of coconut. Blend until smooth and creamy.

2. Add flavor: Add the vanilla extract, ground cinnamon, and ground nutmeg. Blend again to ensure the spices are evenly distributed.

3. Incorporate the rum: Slowly add the rum to the mixture while blending. Adjust the amount based on your taste preference.

4. Chill: Transfer the coquito to a large glass bottle or container and refrigerate for at least 2 hours (or overnight for the best flavor).

5. Serve: Shake well before serving. Pour into small glasses, sprinkle with a little extra cinnamon on top, and garnish with a cinnamon stick if desired.

Notes:

• If you prefer a non-alcoholic version, simply omit the rum.

• Coquito can last in the refrigerator for up to 4-5 days, but always give it a good shake before serving!

Enjoy your coquito!