Amanda asked her bestie Jean Paul Sabatier of Jane Jane to share his fabulous recipe for coquito.
“It’s kind of like the Puerto Rican version of egg nog,” says JP. “I remember sipping on coquito after dinner at the holidays — it was the perfect ending to a meal.”
Whip up a big batch of coquito for a holiday soirée or pour into bottles to gift. Your friends will love you for it. Trust us.
JP's Coquito
makes 12-14 servings
1 14 ounce can of condensed milk
1 cup Coco Lopez
2 13.5 ounce cans of coconut milk
1.5 cups white rum ¼ cup of brandy or cognac
2 teaspoons of cinnamon
1 tablespoon vanilla
Whisk together in a bowl or blend until smooth with an immersion blender / blender. Serve chilled or over ice and garnish with freshly grated nutmeg and a cinnamon stick.
SHOP THE POST