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  • Writer's pictureTeam Chris

Chef Chris' "Coffee Coquito" featured on Hola! Magazine

  • 1 (15-ounce) can cream of coconut

  • 1 (14-ounce) can of sweetened condensed milk

  • 2 cups whole milk

  • 8 ounces Rum

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 3 cinnamon sticks

  • Nutmeg pinch optional

  • 1/4 cup espresso, unsweetened

  1. In a blender, blend together all the ingredients (except the cinnamon sticks), until fully mixed.

  2. Pour the drink mixture into a sealable container with the 3 cinnamon sticks and let sit overnight. Serve cold.

  3. If you prefer a stronger coffee taste add more espresso.

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