Marysol Castro’s Egg-Free Coquito
Marysol’s version of coquito—Puerto Rican eggnog—is eggless, sweet, and very festive. Add ice to the blender if you like your coquito cold, thick, and frothy.
Equipment
- Blender
Ingredients
- One 15-ounce can cream of coconut (we use Coco López)
- One 14-ounce can sweetened condensed milk
- 14 ounces unsweetened coconut milk
- One 12-ounce can evaporated milk
- 1 jigger (1-1/2 ounce) white rum (or to taste, optional)
- 1 teaspoon pure vanilla extract
- 2 dashes ground nutmeg
- Ground cinnamon, for sprinkling
- Cinnamon sticks, to garnish
Instructions
- Put all ingredients except the garnish in a blender and blend until thoroughly mixed. Add ice to the blender if you like your coquito cold and frothy. Once blended, pour into cups and garnish with a sprinkle of ground cinnamon and a cinnamon stick.
Notes
This recipe premiered on the Connecticut Public series CUTLINE. Watch CUTLINE: Staying Connected Through Food with Marysol Castro and Chef Plum on CPTV. New episodes of CUTLINE premiere each month. Episodes are also available on content.ctpublic.org, as well as at video.cptv.org; on YouTube; and on the free Connecticut Public mobile app. (Visit Google Play or the Apple App Store to download the app.)