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Frozen Coquito
After the holidays have wound down, the lights have been unstrung, stockings and decorations have been taken down with care, and you’ve worked through the leftovers and delicious stocking stuffers, fruit baskets….AND you are lucky enough to have a bottle of Coquito (coconut eggnog) stashed in the back of the refrigerator, this is a must after-holiday tradition to start TODAY!!
If you don’t have a stash, I have a delicious Coquito recipe below. Just blend with ice and enjoy!
Prep Time: 10 minutes
Refrigeration Time: 40 minutes
Yield: 8; 9-ounce
Serves: 8
Serving Glasses: Collins Glass (preferably with a tiki vibe), Rocks Glass, or Hurricane Glass
Ingredients
- 1 (15 ounces) can cream of coconut
- 1 (14 ounces) can sweetened condensed milk
- 1 ½ (12 ounces) can evaporated milk or substitute coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 16 ounces dark rum
Directions
Pour all of the ingredients into glass bottles (any bottle with a tight-fitting) lid, cover. Transfer to the refrigerator and chill until cold.
To serve, stir or shake the bottle well to combine. Pour coquito in a blender with 3 cups of ice and process until blended.
Pour into serving glasses. Garnish with ground cinnamon, shaved coconut, pineapple sage, and/or cinnamon sticks.
Sip and enjoy!
