Coquito

Ingredients

• 2 (15-oz) cans Unsweetened coconut cream
• 2 (15-oz) cans Cream of coconut (such as Coco Lopez)
• 1 Vanilla bean (or 1 tsp vanilla extract)
• 3 tsp Ground nutmeg
• 8 Cinnamon sticks
• 1 (750-mL) bottle Añejo or spiced rum

Garnish: Cinnamon stick

Glass: Rocks

Preparation

Combine all the ingredients except the rum in a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from the heat, let cool and stir in the rum. Transfer to bottles (making sure that at least one cinnamon stick goes into each bottle), seal and store in the refrigerator. Serve over ice in rocks glasses and garnish with cinnamon sticks.


Coourtesy:liquor.com


Posted by Smooches