I was introduced to this drink by my brother-in-law, who lives in Miami. I’ve since learned that every family makes their own version of the beverage for Christmas, and they often bring bottles to friends as gifts. Kevin’s recipe is a blend of a few versions that he likes. He adds ground, hard Turrón, a Spanish almond nougat, to his Coquito for thickness and flavor. If you can’t find Turrón, you can omit it, use a hard Italian nougat or you can add a little bit of almond extract if you just want a little almond flavor. Alternatively, some people add unsweetened shaved coconut before blending. Luckily, it will be delicious any way you make it. Make sure to let the mixture rest for at least 2 hours in the fridge to allow the flavors to develop and shake the bottle well before serving.
Active Time: 15 minutes
Total Time: 2¼ hours
Serves 8 to 10
1 cup good dark Rum
½ cup good white Rum
2 egg yolks
1 can coconut cream like Coco Lopez (15 or 16 ounces, depending on the can)
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk
1 teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon nutmeg, plus more for sprinkling on top – I recommend grating fresh nutmeg if you can find it
¼ cup finely ground Turrón Spanish nougat – you can substitute Italian nought or unsweetened shaved coconut
Grind the nougat or shaved coconut in a food processor or spice grinder. Put all ingredients in a blender at high speed and purée until smooth. Pour the mixture into a non-reactive container (glass bottles and pitchers work best). Refrigerate and let the flavors develop for at least 2 hours before serving, or overnight.
Shake the bottle well before pouring, as the Turrón and spices will fall to the bottom. Serve chilled in small glasses or cups.