Description
This Puerto Rican holiday classic blends evaporated milk, coconut crème, spices, and a generous pour of rum and French brandy for a rich, creamy drink meant for sharing. Served chilled and garnished with cinnamon and star anise, it’s a festive, crowd‑pleasing cocktail perfect for Christmas gatherings.
Ingredients
Scale
- (4) 8 oz cans evaporated milk
- (4) 8 oz cans Coco Lopez Coconut Crème
- 8 oz half & half
- 3 vanilla beans
- 2 oz pure vanilla extract
- 6 cinnamon sticks
- 1 tbsp ground cinnamon
- 4 cloves
- 2 star anise
- 22 oz Courvoisier VSOP
- 15 oz 151 Caribbean Rum
Instructions
- Mix the evaporated milk, coconut crème and half & half, plus all of the spices & simmer over low heat for about an hour.
- Remove from heat & strain, then allow to rest until cooled. When the mixture has cooled, add the spirits and then refrigerate for 24 hours.
- Serve a chilled 4 ounce pour in a Niquernera cocktail glass with no ice.
- Garnish with a sprinkling of cinnamon & a star anise, and enjoy.
Notes
This recipe will make about 25 drinks, so it’s perfect for sharing during the holidays!