Illyanna Maisonet‘s Coquito recipe blends unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, pumpkin pie spice, our Organic Chocolate Milk, and vanilla extract for a unique take on this Puerto Rican holiday favorite.
Prep Time: 5 minutes
Serving Size: 12
- unsweetened coconut milk
- sweetened condensed coconut milk
- cream of coconut, like Coco Lopez
- pumpkin pie spice
- Straus Organic Whole Chocolate Milk
- vanilla extract
In a blender, combine all of your unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, and pumpkin pie spice. Give your Straus Organic Chocolate Milk a good shake and then pour it into the blender with the other milks and vanilla extract. Give the mixture a blitz for 1 minute.
Pour mixture through a sieve into serving glasses or a storage container. Set aside in the refrigerator overnight or 2 hours minimum.
Add ice into glasses, pour coquito over ice, add a dash of cinnamon, or one cinnamon stick, for garnish. Serve!
NOTES: I always leave the rum out of the final mixture. Some people don't drink at all, and some like a stiff drink during the holidays. Leave the rum out so that everyone can enjoy. If you're specifically making a non-alcoholic version, add rum extract to taste.