I dream about Coquito all year long. I am one of those eggnog obsessed folks, so it should come as no surprise that I also love Coquito. Often referred to as the Puerto Rican Eggnog, Conquito is a perfect blend of rich coconut, vanilla and cinnamon, all blended into one delightful frothy drink. As soon as a slight chill hits the air, I start stocking up on the ingredients. I do no kid.
During the holidays, our perpetually warm weather in North Carolina can make it difficult to get into the mood. Enter Coquito. It's Thanksgiving, Christmas and New Years, all wrapped in one.
This year I decided to get a head start on my Coquito making. I also decided to experiment a bit by including one another one of my favorite holiday indulgences-- Andes. So far, I've received favorable reviews from my expert taste tester, Little J, but to be fair, she tends to enjoy anything with chocolate. So, in an effort to remain fair and unbiased, I'll let you guys try it our yourselves and be the judge.
This easy Andes Coquito recipe starts off with the same ingredients as the regular Coquito, but with the addition of a handful of Andes Crème de Menthe. It's a true crowd pleaser and will instantly get you and your guests into the holiday mood.
Now enough about how delicious it is, let's get to work.
1 15oz of coconut cream
1 13.5oz of coconut milk
1 12oz of evaporated milk
1 14oz of condensed milk
1 ½ teaspoons of ground cinnamon
½ package of Andes Mint Chocolates (or to your preference)
1 teaspoon of water Chocolate syrup (optional)
Add in water to thin out chocolate a little.
Add all of the ingredients, into a blender (you may have to do this in batches). Blend until well combined, about 30-60 seconds. Place Coquito into a container and refrigerate for at least two hours before serving. Stir and serve.
As always, if you loved this recipe, feel free to REPIN it for later, or RETWEET to share with friends and family.
May the warmth and joy of Christmas remain with you all throughout the year.