Pro tip: Coconut cream is a thicker, higher-fat version of coconut milk. You can find canned versions of it in most grocery stores. But if you can’t, you can use the cream that rises to the top of a can of regular coconut milk. Keep in mind that it will take about 3 cans of coconut milk to get the 1¾ cups of cream needed for this recipe.
Butterscotch Coquito
Coquito is a traditional holiday drink that originated in Puerto Rico, and it’s sometimes known as Puerto Rican eggnog. Here, we’ve added the flavours of butterscotch and toffee to the traditional rum and coconut recipe—which makes a whole pitcher of holiday cheer!
Yield: 8-10 servings
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Ingredients
- 1½ cups Evaporated milk
- 1¼ cups Condensed milk
- 1 tsp. Vanilla
- 1¾ cups Coconut cream (canned)
- ½ cup White rum
- 2 Tbsp. Butterscotch schnapps
- 3 oz. White chocolate chips
- 4 oz. English toffee bits, finely chopped
- 8-10 Rolled pirouette cookies
- Cinnamon for sprinkling
- Nutmeg for sprinkling
Directions
- Combine all liquids in a blender, blend until mixed, and chill for at least 2 hours.
- Pour white chocolate chips in a microwave-safe bowl (it should be wide enough to fit the rim of the glassware you’ll be using). Microwave until melted, stirring every 15 seconds.
- Pour the toffee bits on a plate.
- Dip the rim of each glass into the melted white chocolate chips and then into chopped toffee chips.
- To serve, pour the chilled drink into each glass. Top with a sprinkle of cinnamon and a tiny bit of nutmeg. Garnish with the cookie.
About Jennifer Fujita
Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat