Coquito (Puerto Rican Coconut Eggnog)

Prep Time: 5 minutes

Cook Time: 35 minutes

Ingredients:

• 1 (14-ounce) can sweetened condensed milk
• 1 (15-ounce) can cream of coconut (like Coco Lopez or Goya)
• 1 (12-ounce) can evaporated milk
• 1 (13.5-ounce) can of coconut milk
• 2 teaspoons vanilla, or 1 vanilla bean, split and seeded
• 2 whole cinnamon sticks
• 1/2 teaspoon grated nutmeg
• 1 to 2 cups rum
• Grated nutmeg or ground cinnamon for garnish 

Instructions:

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Instructions:

1 Steep the spices: Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer.

Remove from heat, cover, and let infuse for 30 minutes.

2 Mix in the rum: Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions such as rice pudding.)

Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.

3 Chill: Chill this in the fridge for at least 2 hours or for up to 3 days.

4 Serve: Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.

Hope You Enjoy