Coquito
(courtesy of Michael C. Moberly, national brand ambassador and distillery general manager, Ferino Distillery in Reno. Makes 1 pitcher)
I love the drinks and rums of Puerto Rico, whose rich heritage as a melting pot of amazing flavors makes its cocktails some of my favorite in the world. The king of the creamy holiday cocktails is coquito, which translates in English to “little coconut.” Not as heavy as a Tom & Jerry or eggnog, this island treat is everything I want from a creamy, dreamy snow-day sip.
12 ounces evaporated milk
14 ounces sweetened condensed milk
2 cups (or a 15-ounce can) cream of coconut (such as Coco Lopez)
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon vanilla
1½ cups Puerto Rican rum (white)
½ cup Cannella Cinnamon Cordial
Cinnamon sticks, for garnish
Combine all ingredients in blender, and blend until lightly frothy. Chill and serve with cinnamon sticks. (Pro tip: Make this in batches, fill bottles, and bring to every party; you’ll be the holiday hero.)
