Cara Coquito
I've heard this drink referred to as Puerto Rican eggnog a lot, but based on how I was taught to make it I think that's a misnomer. My version involves opening a lot of cans, is egg-free, and thanks to the Cara blend, is about one of the easiest things you'll ever make.
- Author
- Christian Leue
- Servings
- Makes about 2 quarts
- Category
- Drink
Ingredients
- 1 (15 ounce) can sweetened coconut cream (Coco Lopez is a common brand)
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 (12 ounce) can of evaporated milk
- 1 (14 ounce) can of sweetened condensed milk
- 15 ounces Puerto Rican rum (prefer Ron del Barrilito 2 Star, or failing that Don Q Gold)
- 1 Tbsp Cara
- Pinch of salt, or to taste
Directions
- In a sink or large bowl run the cans under hot water to liquefy the contents, it will make them easier to work with. Give them about 15 minutes.
- Mix the Cara and rum in a microwave-safe glass container and heat on high for 90 seconds. Let steep for another 90 seconds and then fine-strain.*
- Open the cans and add the contents to a large pitcher or mixing bowl with a spout. Use the rum to rinse the cans to get any excess out.
- Mix everything well, taste, and add a bit of salt if you like. Store in tightly sealed bottles in the refrigerator for up to 3 months. They make great homemade gifts!
