During the holidays, already vibrant Puerto Rican households are supercharged, which can likely be attributed to one element on the menu: Coquito. Once the adults have had a taste of the creamy, rum-based cocktail that duals as dessert, smiles get bigger, the salsa gets louder, and even the shyest of the bunch start dancing in the sala (Spanish for living room).
Ingredients
1 15 ounce can cream of coconut
1 14 ounce can sweetened condensed milk
1 12 ounce can evaporated milk
1 cup shredded coconut (optional)
1½ cups white rum
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Directions
Mix all ingredients in a blender until the top of the mixture is slightly frothy.
Refrigerate for two hours. Shake well, pour over ice … and drink responsibly.
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