• BTSArmyKitchen

Coquito (Puerto Rican "eggnog")

Prep time: 5-6 minutes


-1 (12 oz) can evaporated milk

-1 (14oz) can sweetened condensed milk

-1 (15 oz) can cream of coconut (like coco lopez)

-1/2 tsp cinnamon

-1 tsp vanilla

-1 1/2 cup white bacardi rum (can use less then add more)


  1. Add all ingredients into a blender and blend at a high-speed until well combined (about 1-2 minutes). Make sure the coconut cream is completely incorporated.

  2. Place in the refrigerator and chill for about 1 hour before serving. It will thicken as it chills. Serve with a sprinkle of nutmeg or cinnamon on top and enjoy!

*Non-alcoholic: omit the rum and add 1/4 tsp of nutmeg.

17 views1 comment

Recent Posts

See All

Silken Tofu Smoothie

Ingredients: -6oz silken tofu -1 banana -2/3 cup almond/soy milk -1 cup blueberries -1 tbsp stevia/honey -ice cubes Directions: -Blend everything together until smooth and serve in a chilled glass. No

Butter Cookie Chai Latte

Prep time: 20 minutes Cool time: 1 hour Makes: 2 lattes Ingredients: -1 oz brown sugar and butter syrup -3 oz tazo chai tea concentrate (or 2 chai tea bags) -7oz oat milk of choice -ice Brown sugar an

Brown butter Peaches and Cream Shake

Ingredients: -1 tbsp brown butter -1/2 cup peach puree -3-4 scoops vanilla ice cream -1/3 cup milk -2 tsp sugar, if desired -whipped cream Directions: In a pan, brown the butter and make the peach pur