Unfortunately, my family recipe is a pain to make. It requires eggs and boiling and the final result has to be carefully handled to it doesn't go bad. But it's a fabulous drink and I love giving it away for the holidays, so I came up with a simpler version. The great thing about this recipe is that it can be easily super sized. I can (and usually do) make up to sixty batches of this recipe in one night. It's easy and tasty.
1 can of evaporated milk
1 can of condensed milk
1 can of coconut milk
(Do not use coconut water, and try to get the "Light" or "Lite" coconut milk that way you won't have chunks of coconut in your coquito.)
fill up the can of condensed milk with rum, about 14 oz.
(I hate admit it because they no longer produce their rum in Puerto Rico, but Captain Morgan's Spiced Rum is the best choice. The spices go really well with the coquito.)
a squirt of vanilla extract
This recipe will make a jar of coquito. It should be kept refrigerated and it's usually best after one day in the fridge (that way the rum can permeate the drink). You can used shaved coconut or a fresh sprinkle of cinnamon as a garnish. Enjoy!