Our traditional homemade version of eggnog combines coconut, spices and of course, rum! No holiday festivity would be complete without this delicious, creamy concoction.

the easy recipe

2 cans (12 oz. each) Evaporated Milk

1 can (15 oz.) Cream of Coconut

1 can(13.5 oz.) Coconut Milk

½ cup Sweetened Condensed Milk

½ cup white rum (optional)

1 tsp. vanilla extract

½ tsp. ground cinnamon, plus more for garnish, if desired

In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined.Pour coconut mixture into glass bottles or containers. Transfer to refrigerator. Chill until cold. To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

About The Author

Amy Gordon
writer • freelance travel

Amy Gordon is a freelance travel writer who doesn’t feel quite right without a tan. Her articles have appeared in outlets including Harper Traveler, Where Traveler, BizBash, and Slow Living.

Related Posts

Leave a Reply

Your email address will not be published.