Prep Time: 5 minutes | Chilling Time: 2 hours or up to 4 days | Yield: Approximately 8 servings
2 (15-oz.) cans of cream of coconut (such as Goya)
2 (12-oz.) cans of evaporated milk
1 cup (or more) Havana Club white rum
1 large egg yolk (optional)
1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/4 tsp. grated fresh nutmeg, plus more for serving
Cinnamon sticks, for garnish
Step 1: Prepare the Coquito Mixture
In a blender, combine the cream of coconut, evaporated milk, rum, egg yolk (if using), ground cinnamon, vanilla extract, and grated nutmeg.
Blend the ingredients until well combined, which should take about 1 to 2 minutes. You can also taste the mixture at this point and add more rum if you desire a stronger kick.
Step 2: Chill
Pour the coquito mixture into a large container with a lid.
Cover the container and refrigerate the mixture until it's well chilled. This typically takes at least 2 hours, but you can also refrigerate it for up to 4 days.
Step 3: Serve
Before serving, stir the coquito well to disperse the cinnamon evenly throughout the mixture.
Pour the chilled coquito into small cups or glasses.
Garnish each serving with a sprinkle of fresh nutmeg and a cinnamon stick for an authentic touch.