How to Make Pan De Pancho Veneziana

Coquito De Puerto Rico

No podes perderte esta receta porque estoy segura de que te va a encantar!

Recipe Summary Coquito De Puerto Rico

Coquito is a popular Christmas coconut rum nog traditionally served in Puerto Rico. This is my mother's egg-free recipe which has an ice cream twist. Sprinkle with ground cinnamon or nutmeg and serve. Cheers!

Ingredients | Pan De Pancho Veneziana

1 (15 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) can evaporated milk

1 cup coconut-flavored rum (such as Bacardi®)

¼ cup water

1 scoop vanilla bean ice cream (Optional)

1 teaspoon vanilla extract

2 cinnamon sticks

2 whole cloves

1 pinch ground cinnamon (Optional)

1 pinch ground nutmeg (Optional)

Directions

Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.

Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.

Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

I save up my Rose's Cocktail Infusions(R) bottles. Carefully peel off the label, then rinse thoroughly with hot water.

Info | Pan De Pancho Veneziana

prep: 10 mins additional: 8 hrs total: 8 hrs 10 mins Servings: 20 Yield: 5 cups

TAG : Coquito De Puerto Rico

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