Coquito || Gracefult Kitchen

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Coquito

Banana Bread

Sometimes called coconut eggnog, Coquito is served at Christmas and throughout the holiday season in Puerto Rico.

Ingredients

2 (12-ounce) cans evaporated milk
1 (15-ounce) can cream of coconut
1 (14-ounce) can sweetened condensed milk
1 (13.5-ounce) can unsweetened coconut milk, well-shaken and stirred
3 cups water
4 ounces cinnamon sticks (about 24 [3-inch-long] sticks)
1 ounce whole cloves (about 1/3 cup)
2 whole star anise
2 teaspoons finely chopped fresh ginger
2 tablespoons vanilla extract
1 (750-ml.) bottle Puerto Rican white rum (such as Don Q or Ron del Barrilito)

Description

Whisk together evaporated milk, cream of coconut, condensed milk, and coconut milk in a large heatproof bowl; set aside.
Bring 3 cups water to a boil in a medium saucepan over medium-high. Stir in cinnamon sticks, whole cloves, star anise, and ginger. Remove from heat; let steep at room temperature, uncovered, until mixture is aromatic, about 15 minutes.
Pour spice mixture through a fine wire-mesh strainer into milk mixture. Whisk to combine; discard solids. Whisk vanilla into milk mixture. Let stand at room temperature until completely cooled, about 15 minutes.
Whisk rum into milk mixture. Pour coquito evenly among 3 (1-quart) lidded glass bottles. Cover and refrigerate until completely chilled, about 2 hours. Pour coquito straight into small glasses, or, if desired, serve over ice.