Coffee Coquito
The Coffee Coquito will make coffee taste better. This is the drink all coofee drinking adults will love.
Servings: 8
Calories: 625kcal
Ingredients
Spice tea ingredients
- 1 ½ cups water
- ¼ ounce fresh ginger (about 1 inch piece)
- 2 cinnamon sticks
- 3 star anise
- 6 cloves
Coffee coquito mix
- 3 tablespoons instant coffee
- 13.5 ounces coconut milk 1 can
- 15 ounces cream of coconut 1 can
- 12 ounces evaporated milk 1 can
- 14 ounces condensed milk 1 can
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup rum optional
Instructions
- In a small pot over high heat, add all the tea ingredients. Add the water, ginger, 2 cinnamon sticks, 3 star anise, and 6 cloves. Cook for 10 minutes. Strain the tea and let it cool to room temperature. Or cool it in your fridge to get it cold faster.
- In a blender or large pitcher, add the instant coffee, 1 cup of the tea, coconut milk and cream, the evaporated milk, condensed milk, vanilla, cinnamon, and rum. Mix for 1 minute on high or until all the ingredients have come together.
- Bottle the coquito in a glass bottle or serve immediately over ice and garnish. Buen provecho.
Notes
- Coffee. I used instant coffee just to make sure how strong the coffee flavor the recipe will have. But you can use a regular coffee brew. Just use about ¼ of a cup of very strong coffee.
- Rum. I usually use Bacardi, but if you want a deeper coffee flavor, use a coffee-flavor liquor. A popular brand is Kahlua.
- Yield. Each drink is a little over 8 ounces, and that's without the ounce of rum.
- Always. Leave space when filling up your coquito bottle. This is because you have to shake the drink every time before pouring.
Nutrition
Calories: 625kcal | Carbohydrates: 73g | Protein: 8g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 145mg | Potassium: 502mg | Fiber: 2g | Sugar: 67g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 279mg | Iron: 2mg
