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Today we’re making Coquito! This is a popular Puerto Rican Christmas drink, but it’s actually enjoyed from mid November to Dia de Reyes (Jan 6). Most versions of Coquito are family recipes, but since my family doesn’t make Coquito, I thought I’d create a recipe of my own. It’s rich and sweet with subtle spices - what’s not to like? If you want to try this dairy-free, sub out the evaporated and sweetened condensed milks for nondairy alternatives (coconut or oat). Hope you enjoy the Coquito, and happy holidays!

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Video/editing/illustrations by Azusa Inaba 🎥 🎨

TIME STAMPS
Intro: 0:00
A Puerto Rican Drink: 1:08
The Ingredients: 3:19
The Spice Tea: 4:16
The Build: 5:43
Sips & Sign Off: 8:01

THE COQUITO RECIPE 5:53
8 oz. (240 ml) coconut milk
4 oz. (120 ml) evaporated milk
4 oz. (120 ml) sweetened condensed milk
2 oz. (60 ml) cream of coconut*
1/4 oz. (7.5 ml) vanilla extract
2 oz. (60 ml) chilled spice tea**
Pinch of salt
4 oz. (120 ml) Don Q Gold Rum
Grated nutmeg for garnish

*CREAM OF COCONUT RECIPE (SYRUPS VIDEO 2.0: [ Ссылка ])
1.75 cups (420ml) white sugar
13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)
Pinch of salt
In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved.

**SPICE TEA RECIPE
4 cinnamon sticks
25 whole cloves (1 tsp)
1 whole star anise
1 cup (240 ml) water
- Boil water with spices until volume is reduced by half. Chill in fridge or freezer.

THE TOOLS
Nutribullet blender: [ Ссылка ]
The induction burner: [ Ссылка ]
Glass measuring beaker set: [ Ссылка ]
Pyrex measuring cup (8 oz): [ Ссылка ]
My workhorse double jigger: [ Ссылка ]
Fine mesh strainer: [ Ссылка ]
Bar spoon: [ Ссылка ]
My mini carafe: [ Ссылка ]
Zester: [ Ссылка ]
Rubber bar mat (6"x12"): [ Ссылка ]

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