neato coquito

Coquito. Oh. Em. Gee.

Do you know about coquito? It's been described by many as Puerto Rico's version of eggnog, and it is AMAZING. It reminds me so much of my beloved custard, but with a coconut twist. And of course, there's the rum.

You don't have to add rum, though--it's DELICIOUS without it (albeit quite sweet and super thick)! That's good news to this breast-feeding mama. This makes a lot for two people, but to be honest, I think it got even better with time, and we're going on a week and a half now! I know that's pushing it, so I have plans for a coquito pound cake in the immediate future...stay tuned for that! I've also added it to my overnight oats (sans rum!).

For something a little bit different from and, dare I say, more special than eggnog, give coquito a try!

C♥quit♥
(printable recipe)
Serves 8-10
Ingredients:

• 1 (14-ounce) can sweetened condensed milk
  
• 1 (15-ounce) can cream of coconut (like Coco Lopez or Goya)
  
• 1 (12-ounce) can evaporated milk
  
• 1 (13.5-ounce) can coconut milk
  
• 2 teaspoons vanilla extract
  
• 2 whole cinnamon sticks
  
• 1/2 teaspoon ground nutmeg
  
• 1 cup rum (more or less to your liking)
  

Directions: Combine the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg in a large saucepan and heat until just starting to simmer. Remove from of heat, cover, and let everything infuse for 30 minutes. Remove the cinnamon sticks and pour the mixture into a large bowl or pitcher. Add 1 cup of rum and taste; add more rum if desired. Chill in the fridge for at least 2 hours or for up to a week (or perhaps two!).

True love.