Conquito ( Puerto Rican Eggnog)

0 0
Conquito ( Puerto Rican Eggnog)

Share it on your social network:

Or you can just copy and share this url

Ingredients

15 ounces cream of coconut
15 ounces coconut milk
14 ounces Sweetened Condensed milk
12 ounces Evaporated Milk
1/4 teaspoon vanilla extract
1/4 teaspoon Ground Cinnamon plus more to top
1/8 teaspoon ground nutmeg
1 cup (or more) white rum
2 vanilla beans split in half
3–4 whole cinnamon sticks
  • Medium

Ingredients

Directions

Share

How to Make Conquito:

  1. In a blender, combine the canned ingredients, vanilla extract, ground cinnamon, and ground nutmeg.
  2. Blend until well-combined. Add the rum and blend again. Taste and adjust as preferred.
  3. Pour the mixture into a pitcher and add the vanilla beans and cinnamon sticks.
  4. Cover and refrigerate until ready to serve or divide into bottles.
  5. Letting the mixture refrigerate for at least an hour allows the flavor from the vanilla beans and cinnamon sticks to fuse with the cocktail mixture.
  6. Allow the coquito to sit at room temperature before serving.
  7. Serve over ice, if desired, with an extra sprinkle of cinnamon.


Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Arroz Con Gandules ( Puerto Rican Rice with Pigeon Peas)
Pestinos
next
Pestiños
previous
Arroz Con Gandules ( Puerto Rican Rice with Pigeon Peas)
Pestinos
next
Pestiños