Fall is here!! So it's time to make Coquito - this spiced coconut-based drink and flavorful and great hot or cold.
Components:
Blender to mix ingredients - the cream of coconut and condensed milk
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.
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.
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!
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
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
Enjoy!!
Comments
Post a Comment