After getting married and graduating college (yes, in that order) I moved from Miami to Georgia with John. Since then I haven’t looked back! There is actually very little that I miss about living in Miami. One thing I do miss though, is the food and culture!
There are nothing like the flavors that come from the melting pot that is Miami.
For Thanksgiving last week, we had some friends from home/college that just got stationed here join us for dinner. They brought this delicious treat from home with them. So delicious, that the entire bottle was gone within the day.
What was it? Coquito. Co-key-toe. Think egg nog, but from Puerto Rico and with a tropical twist. It’s got coconut and rum in it. And although I hate the taste of rum, you can’t even taste it in this.
Being that our bottle was gone before the weekend even started, I had to get myself some more! Ask and you shall receive.
Our friend sent over the super easy coquito recipe and I blended up a batch for our fridge. This stuff really only makes an appearance during the holidays, so I have to indulge while I can!
- 2 Eggs yolks
- 1 12 oz can Evaporated Milk
- 1 14 oz can Sweetened Condensed Milk
- 1 14 oz can Coconut Milk
- 1 cup white Rum, more or less to taste
- 1 tsp ground Cinnamon
- 2 Cinnamon sticks
- In a blender combine egg yolks, evaporated milk, sweetened condensed milk, coconut milk, rum, and cinnamon. Blend until frothy.
- Pour mixture into a glass contained and add cinnamon sticks.
- Chill before serving and keep refrigerated.