Coquito is a traditional, coconut-based Christmas beverage of Puerto Rican origin. It is typically flavored with nutmeg, cinnamon, and vanilla. This recipe adds Indian flavors, like saffron and cardamom, to create a truly unique, seasonal libation. If you are looking for a change from your usual eggnog recipe, try this one over the holidays. Cheers!
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) coconut milk
- 1 can (12 ounces) evaporated milk
- 1 can (15 ounces) cream of coconut
- 1 teaspoon saffron strands
- ½ teaspoon ground cardamom
- 8 ounces white rum
- Sliced almonds and dried rose petals (optional garnish)
Instructions
Pour the cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, and spices into a large blender. Let it sit for an hour to allow the saffron to impart its beautiful yellow color to the liquids, then blend for about 30 seconds, or until all liquids are combined.
Add the rum and blend for an additional 10-20 seconds. Pour into a large bottle with an airtight lid and refrigerate for 2-4 hours before serving. The fat from the liquids may settle at the top while resting in the fridge. Blend the drink again in a blender for about 10 seconds just before serving.
Serve cold in a glass with a sprinkling of sliced almonds and dried rose petals on top.
