Coquito (Puerto Rican Eggnog)
From Kathy’s kitchen
ingredients
- 2 15-ounce cans cream of coconut (Coco Lopez)
- 2 14-ounce cans condensed milk
- 6 ounces white rum
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1 tsp vanilla extract
directions
- Mix all ingredients in a blender.
- Refrigerate for about an hour before serving.
- Serve cold.