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Recipe: Coquito - Spiced Coconut Drink

Fall is here!! So it's time to make Coquito - this spiced coconut-based drink and flavorful and great hot or cold. 

What You'll Need:

Blender to mix ingredients - the cream of coconut and condensed milk can be a little thick
Containers for storage:
 - airtight containers - sterilize before use 
 - pick a container size that gives you a cup or 2 per container so you can enjoy some without opening up all of your coquito 
 - I love the 16oz seal top beer bottles for this! I was able to fill 3.5 with the recipe below.
 - The recipe below also fits perfectly into a 1/2 gallon mason jar 

Coquito Recipe

12 oz can evaporated milk
13.5 oz can coconut milk
15 oz can Coco Lopez cream of coconut
14 oz can sweetened condensed milk
3/4 tbsp cinnamon
1/2 tspn nutmeg
1/4 tspn cloves
1 tbsp vanilla
1 vanilla bean - seeds only
3/4 cup vanilla bourbon
1 stick of vanilla broken between the 4 bottles

Blend everything together, except for the vanilla sticks add these into the bottles at the end! 

A few tips to add more flavor: 
- I warm (not heat) up the coconut milk and evaporated milk a little, then add the spices to this warm mix. This little bit of heat also helps the thicker ingredients mix in easier. 
- I will rinse out the sweetened condensed milk can with the alcohol of my choice, to get that extra it out of the can. 
- Have fun with your alcohol choice! There are so many options that would go great in this recipe. I'm not a fan of run so I make mine with whisky or bourbon.  

I like to make mine at least a month before I want to enjoy it. I store it in the back of my fridge in airtight bottles for safe keeping. The spices get a chance to settle in infuse over a few weeks, this makes such a difference in the flavor!