My grandmother is Puerto Rican but when it comes to traditions, the French Canadian side of my family has always reigned supreme. While my blood only runs 1/4 Hispanic, I’m still fascinated with the food & culture and like to think that a little piece of belongs to it all.
A few years ago I discovered coquito and never turned back. Traditionally made with egg yolks, the version below keeps things a little more simple without taking away from the taste and consistency. I split the batch between a few bottles and ignore all thoughts of calorie counting as I fill my glass each night during the holiday season.
1 12oz can evaporated milk
1 14oz can sweetened condensed milk
1 15oz can sweetened cream of coconut
1 14oz can coconut milk
3 cups white rum (Bacardi is perfect for this)
3 teaspoons vanilla extract
2 teaspoon ground cinnamon
Add the evaporated milk, condensed milk, coconut cream, and coconut milk to a blender and blend until well combined (you may need to do this in batches, too, depending on the size of your blender.) Add the rum, vanilla and ground cinnamon and continue to blend.
Pour into bottles or a large pitcher and let chill for a few hours before serving. Garnish with a dash of ground cinnamon and/or a cinnamon stick.