This amazing day, it’s Jim, welcome to our cooking learning site. In this special moment, I will show you a way to prepare a distinctive dish, coquito nog. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Coquito Nog is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Coquito Nog is something which I’ve loved my entire life. They’re nice and they look fantastic.
"Coquito" is a Puerto Rican version of Egg Nog. This traditional drink is made during the Christmas Holiday in Puerto Rico. In the original version is customary to crack a coconut open and use the fresh. Tinged with winter spices, this tropical vegan nog from San Francisco's Deck the Hall is the perfect tipple for a tiny Coquito, or Puerto Rican egg nog, is made with coconut milk so it's vegan.
To get started with this recipe, we must first prepare a few components. You can have coquito nog using 6 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Coquito Nog:
- Get 2 cans coconut cream
- Take 2 cans coconut milk
- Take 1 can sweetened condensed milk
- Get 1 teaspoon vanilla extract
- Prepare Pinch nutmeg
- Take 1 pint white rum
The coquito recipe calls for three types of milk, cream of coconut, rum, and ample cinnamon for a creamy cocktail no one can resist. All Reviews for Coquito (Puerto Rican Egg Nog). Coquito is a coconut and rum drink served at Christmas. The sweet flavors of coconut milk, sweetened condensed milk and vanilla make this a delightful combination.
Steps to make Coquito Nog:
- Add all ingredients to the blender and blend. Place in the fridge for 2 to 3 hours and serve over ice. Garnish with a cinnamon stick.
Coquito is a coconut and rum drink served at Christmas. The sweet flavors of coconut milk, sweetened condensed milk and vanilla make this a delightful combination. This is really easy to make in a blender. Coquito is a Puerto Rican version of Egg Nog. I experienced this for the first time last year and I can not get enough.
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