December 10, 2020 • Beverages,
Did you enjoy the traditional coquito recipe I posted last week? Want something with less coconut and a little more kick to it? This coffee version probably shouldn’t be called coquito because it doesn’t have any coconut milk or coconut cream in it. Rather, it’s a simple blend of evaporated milk, sweetened condensed milk, rum and coffee with just a bit of sugar to sweeten it up. I like to think of this as the Puerto Rican version of Bailey’s Irish cream.
- 6 tablespoons instant coffee or espresso powder
- 2 tablespoons sugar
- 3 cups white rum (Don Q or Bacardi would be traditional)
- 2 12-ounce cans evaporated milk
- 2 12-ounce cans sweetened condensed milk
- Stir the coffee and sugar into the run to slightly dissolve; set aside. Combine 1 can of the evaporated milk, 1 can of condensed milk, and half of the rum-coffee mixture in a blender and blend on medium until smooth. Pour into a large pitcher or bowl and repeat with the remaining ingredients.
- Combine the two batches and stir together then pour into bottles and refrigerate until ready to drink.