Coquito

I had to share this recipe to make Coquito. You could say that Coquito is Puerto Rican egg nog, although in my recipe, I choose not to use eggs.
Coquito is made with many different milks and has the tropical aroma and flavor of coconut. I choose Bacardi Gold Rum to use in my recipe, but you can use any rum you like.
Have a few empty wine bottles (or any presentable glass bottles) nearby to store your Coquito in the refrigerator for at least 24 hours before serving. Giving the Coquito the extra time in the refrigerator allows the flavors to come together and the consistency to be smooth and creamy.

Coquito

1 12oz. can Sweetened Condensed Milk
1 12oz. can Evaporated Milk
1 can Sweetened Cream of Coconut
1 can Coconut milk
1 cup Water
2 Teaspoons Vanilla Extract
2 cups Bacardi Gold Rum
1 Cinnamon Stick
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice

In a large pot, bring the 1 cup of water to boil with the cinnamon stick. Lower the heat down to a simmer and add the nutmeg, allspice, evaporated milk and condensed milk. Stir the pot frequently as the milk tends to stick to the bottom if left unattended. I usually use a whisk for this step.

Next, add the sweetened cream of coconut and coconut milk. Cook for 10 minutes more then remove the pot from the heat. Add the rum and the vanilla extract. Strain the entire mixture through a fine sieve, and fill the empty glass bottles up to three inches from the top. Seal well. Allow the bottles to cool completely before storing them in the refrigerator for 24 hours. Salud!

*http://bacardigoldrum.com