Serves 1
Directions
- 1Start with the traditional coquito recipe by combining evaporated milk and condensed milk in a 1:1 ratio in a blender.
- 2Add a splash of vanilla extract, a dash of cinnamon, and a little bit of nutmeg to the blender.
- 3Pour the entire can of Coco Lopez into the blender.
- 4Add at least half a bottle of Don Q Puerto Rican rum; adjust the amount based on taste and preference.
- 5Blend all ingredients starting on a low speed and gradually increasing it, blending for at least 2 minutes to ensure everything is well combined.
- 6Taste the coquito and add more rum if desired.
- 7Pour the finished traditional coquito into glass bottles and refrigerate to serve cold.
- 8To make the Nutella variation, leave half of the prepared coquito in the blender and pour it into a pot over medium heat.
- 9Add a 13-ounce jar of Nutella to the pot.
- 10Stir slowly with a wooden spoon until the Nutella completely melts into the coquito.
- 11To cut the sweetness, add a little bit of milk (2% or whole milk) and optionally more rum.
- 12Let the Nutella coquito cool down, then transfer it back to a blender and blend further to achieve a thick consistency.
Ingredients
- 2 cans evaporated milk
- 2 cans condensed milk
- nutmeg
- splash vanilla extract
- dash cinnamon
- 1 can Coco Lopez (coconut cream)
- 0.5 bottle Don Q Puerto Rican rum
- 13 ounce jar Nutella
- milk (2% or whole milk)
Equipment
blenderglass bottlepotwooden spoon
Tips
- Use good quality vanilla extract.
- How much rum to add depends on personal taste and preferences.
- Serve coquito cold, stored in glass bottles.
- For the Nutella variation, add milk to cut the sweetness.
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