I am a coquito FANATIC!!! Every year I make a few batches of my non-alcoholic version of Coquito. Xmas would just not be the same without it.
But I have to admit my original recipe has evolved a bit. I wanted it to be a bit sweeter and creamier so I started adding Cream of Coconut to the recipe to maintain the coconut essence without adding sugar directly into the mix.
Cream of Coconut is what we traditionally use to make Piña Coladas and the best brand is Coco López. Even if other brands might be on sale, I prefer to buy Coco López. I do read the labels once in a while to make sure no super weird ingredients have been added to it.
This newer version is still non-alcoholic, something my friends with little kids appreciate, but know it has an even creamier feel to it. Salud!!
3 cups of water 5 cinnamon sticks (I usually use a whole bagful) 4 tbs cloves (I usually use a whole bagful) 4 tbs anise seeds (I usually use a whole bagful) 2 tbs star anise (I usually use ½ bagful) 1 can of sweetened condensed milk 1 can of coconut milk 1 can of cream of coconut 1 can of evaporated milk 2 tbs ground ginger 1 tbs ground cinnamon 2 tbs vanilla extract or vanilla powder 1 tbs freshly ground nutmeg
- In a medium saucepan create a “spiced tea” – pour the 3 cups of water, cinnamon sticks, anise seeds, star anise and cloves. Steep for about 15-20 minutes to create a strong spiced tea. This will give the coquito most of its spiciness. Let cool a bit.
- In a blender, mix together the evaporated milk, condensed milk, coconut milk and cream of coconut with 2 ”cans-worth” of the spiced tea, ground ginger, nutmeg and the vanilla powder.
- Pour into a clean bottle and chill in the refrigerator.
- Serve chilled in small shot glasses. Sprinkle with ground cinnamon.