Coquito
Carlina Rivera, District 2:
East Village, Gramercy Park, Kips Bay, Lower East Side, Murray Hill, Rose Hill
Ingredients
1/2 can full-fat coconut milk (13.5 oz. size)
1/2 can Coco Lopez cream of coconut (15 oz. size)
2 cans evaporated milk
1 can sweetened condensed milk (14 oz. size)
1 teaspoon ground cinnamon (to taste and for garnish)
1/2 teaspoon pure vanilla extract (additional to taste)
1 cup white Puerto Rican rum, pour to taste or skip altogether (Don Q Cristal is readily available but I like Pitorro from Bronx’s Port Morris Distillery)
Directions
Add coconut milk, cream of coconut, evaporated milk, sweetened condensed milk, rum (if using), vanilla extract, and ground cinnamon to blender. Blend on high until mixture is well combined, typically 1-2 minutes.
Cover the pitcher and chill in the refrigerator for at least one hour before serving.
To serve, stir well to combine. Pour coquito into serving glasses and garnish with ground cinnamon.