Me and my excuses, right? A plethora of excuses! I should be ashamed! Trust me, I am. I tried balancing starting my MA, house duties, and we just got a new puppy! A lot has happened since we last spoke but I digress, let’s get to the recipe!
Umm… Well, maybe that isn’t the recipe but isn’t my puppy the cutest? His name is Bowser.
This recipe is a rendition of the Puerto Rican classic Coquito. I am a purest, there is absolutely nothing like the original recipe. However, a lot of people have been going crazy about the Nutella version. In the light of the aforementioned events, I have decided to make my very own rendition of Nutella Coquito. Let me warn you, this recipe is dangerously good. I just had a cup. I am contemplating on whether or not having another.
15 oz of Coco Lopez coconut cream (or any coconut cream you can get your mitts on)
14 oz condensed milk
12 oz evaporated milk
13.5 oz Coconut milk
1 tbs of vanilla extract
2 tbs of Nutella
8-9 oz of white rum
1. In your most festive and cheeriest gear, prepare your materials. I suggest singing beautiful Christmas carols possibly my favorites “Sleigh Ride” or “Baby, It’s Cold Outside” whilst you do this. If you’re Puerto Rican or feeling a bit culturally diverse you could sing my favorites “Alegre Vengo Cantado” or “Pastores a Belén”.
2. Take all of the ingredients and empty them into a large bowl. Using a hand mixer or possibly a blender, (some food blender of sorts) mix all of the ingredients together.
3. You’re done! Pour yourself a mug or two. Also, bear in mind that you shouldn’t drink more than 4 oz of Coquito. If you don’t like rum, you don’t have to use any! I usually make two batches: one virgin and one alcoholy.