Coquito Recipe

• 2 cupshomemade coconut milk
• 1(14-oz.) can sweetened condensed milk
• 2 cupsPuerto Rican rum
• 4egg yolks, lightly beaten
•  ground cinnamon

Preparation

1. 1.

   Blend the milks, rum and egg yolks until frothy; chill in the refrigerator. Pour into glasses, sprinkle with cinnamon and serve with cinnamon sticks. Makes 4 cups.

2. 2.

   Homemade Coconut Milk: Combine 1 (8-ounce) package of unsweetened shredded coconut with 4 cups of hot filtered water in a blender and blend until creamy. Line a bowl with dampened cheesecloth. Pour the coconut milk into the cheesecloth and squeeze out any excess liquid. Store in a jar in the refrigerator for up to 1 week. Homemade coconut milk will separate, so shake before use. Makes 4 cups. When fresh coconut milk is required, but not available, use a BPA- free can of unsweetened coconut milk. Shake the can vigorously before opening. Pour the coconut milk into a bowl, and let stand for several hours. Then squeeze through cheesecloth.