Coquito is a creamy coconut-and-rum-based cocktail that is very popular in Caribbean Latin households. It’s similar in concept to egg nog, except there’s no egg. When the Holidays are approaching, it’s common to receive a bottle of homemade coquito from various Puerto Rican friends and/or co-workers, and the concoctions can vary quite a bit from kitchen to kitchen. After sampling enough people’s coquitos, I decided this year was the time to create my own.
For me, a common issue with this drink is that it can easily become way too sweet. To remedy this, my recipe cuts back on the amount of sweetened condensed milk and replaces it with homemade caramel, which is a less intense sweetener. When making homemade caramel. Once you buy a candy thermometer making caramel at home is quite simple, and aside from giving your coquito a nice flavor, it also acts as a thickener.
Ingredients for Caramel
- 1 cup white granulated sugar
- 1/2 cup heavy cream
Ingredients for Coquito
- 15 oz (1 can) coconut cream
- 1 cup coconut milk
- 12 oz (1 can) evaporated milk
- 1/2 cup sweetened condensed milk
- 3 heaping tbs caramel sauce
- 1 tbs ground Ceylon cinnamon
- 1 cup rum
Instructions
- In a medium saucepan heat sugar over medium-low heat. As the sugar melts on the bottom, stir frequently with a wooden or metal spoon. Clumps will form but do not worry, just keep stirring them into the melted sugar until it resembles maple syrup, about 5 minutes. This sugar can boil gently but reduce heat and stir harder if it starts to boil violently and/or burn.
- Slowly and carefully add heavy cream to melted sugar while continuing to stir. A semi-firm candy-like caramel will form and mixture will bubble violently which is okay. Just keep stirring until caramel is melted, bubbling evenly and a resembles a light brown color. If you prefer a strong caramel taste you can continue to cook another minute or 2 so the color turns to a dark brown. Remove caramel from heat and set aside.
- Add coconut cream to blender and set to medium-low speed. Keep the blender running as you gradually add the coconut milk, evaporated milk, condensed milk, caramel and cinnamon. Do not blend at high speed (medium at most). If caramel has cooled you can soften it up my heating it in the microwave at 50% power (defrost) for one minute.
- Stir in rum and cool coquito in refrigerator overnight.
Yield: 5 cups (exact amount for one full standard blender)
