115 oz CanCream of Coconut(Coco Lopez is my Favorite)
113.5 oz Can Coconut Milk
112 oz CanEvaporated Milk
1/214 oz Can Sweetened Condensed Milk
1tspCinnamon
1/8 tspNutmeg
1tspVanilla Extract
1 1/2CupsWhite RumPreferably Don Q Rum
Instructions
Add water, cinnamon sticks and anise into a small sauce pan and boil. Once the water is boiling lower the temperature to medium and continue to boil until the water turns into a honey brown color. Drain the tea into a large cup and set aside.
Add the cream of coconut, coconut milk, evaporated milk, sweetened condensed milk, cinnamon, nutmeg, and vanilla extract in a blender and blend until well combined.
Pour your coquito mix into a large bowl. Add the tea that you set aside and rum and whisk until well blended.
Pour the cocktail into your favorite glass or shot glass, sprinkle some cinnamon on top and enjoy!
Notes
The tea helps to water down the sweetness from all the other main ingredients and at the same time it adds a little flavor.
Before the final step of adding the rum to the bowl, I like to set aside some "Virgin Coquito" for the kids, pregnant women, or adults who don't drink alcohol. That way everyone can enjoy the deliciousness of the Holiday season!
Rum is to taste. I suggest starting with one cup and going from there. Since I separate some of the mix before adding the rum the ratio changes. But I still usually add about 2 cups of rum to my mix. So if you decide not to separate any before adding the rum then you might go for 3 cups of rum! It's really up to you!
Shake or stir the coquito every time before pouring.
You can store this cocktail in an air-tight bottle for up to 10 days.
In our culture, we like to make Coquito and pour it into smaller containers to give to friends, neighbors, and co-workers during the Holidays. Top it off with a bow and you have the perfect gift!