Christmas is coming up and for me that means making a bunch of bottles of my favorite alcoholic treat, coquito or island egg nog. If you have no idea what that is, I used to live in St. Croix in the Virgin Islands and in December every restaurant, bar and island grandma competes for the best recipe.
It will get you drunk enough to text your ex, but not so drunk you show up at their house.
It’s a super rich drink that’s definitely meant for sipping. Watch out, it will give you a big banna (booty) if you have too much. My recipe is pretty standard except I use Bailey’s because, duh, I’m Irish. Well, I’m not from Ireland but who’s checking.
I also use fresh vanilla beans, I really think they give it that extra sharp flavor and I love the flecks of vanilla in the drink. This makes for a great gift because it lasts for a year, it’s mostly alcohol and sugar so it’s just one sweet preservative yum yum.
One tip I learned from an old Dominican lady I have yet to put to the test is throw some Nutella in it. That sounds delicious if you ask me. I feel like my Cruzan at heart will have to insist you use white Cruzan Rum for this. Cruzan Rum is just the smoothest but if you must use another I’ll just look the other way.
Even if you aren’t a fan of coconut flavor I promise you’ll like it, get wild and act like you’re on vacation in a hotel room where anything goes. Grab that rum, take a shot and get to making the best damn Christmas drink you’ll ever have!
1 can Coco Lopez
1can condensed milk
1 can evaporated milk
1/2 cup white rum
1/2 cup Bailey’s
2 vanilla beans
1/4 teaspoon ground cinnamon
1/4 teaspoon cloves
1/8 teaspoon nutmeg
(Garnish w cinnamon and a cinnamon stick)
Combine all ingredients and mix with a hand blender or mixer till frothy.