KEY INGREDIENTS
INGREDIENTS
- ●1 cup water
- ●12 cloves
- ●2 cinnamon sticks
- ●1 inch piece fresh ginger, peeled
- ●1 can (15 ounces) cream of coconut
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 cup rum
- ●Ground cinnamon (optional)
MAKE IT
Step 1
Place water, cloves, cinnamon sticks and ginger in small saucepan; bring to a boil over medium heat. Remove from heat; cover. Cool for 15 minutes. Remove cinnamon sticks, cloves and ginger piece.
Step 2
Place cream of coconut, evaporated milk, rum and cooled spice water in blender container; cover. Blend for about 30 seconds or until well blended. Refrigerate in glass container or bottle for at least 2 hours or until well chilled. Shake well before pouring.
Step 3
To serve: Serve in aperitif glasses for a 2-ounce serving. Sprinkle with cinnamon powder if desired.
RECIPE NOTES
Place a cinnamon stick in the bottled coquito for extra spice. Recipe makes 5 cups.
