Coquito is a delicious Puerto Rican coconut and rum-based holiday drink, and adding Rompope bolis can give it a unique twist. Rompope is a Mexican creamy liqueur similar to eggnog. Combining these two flavors can create a delightful fusion. Here’s a recipe for Coquito with Rompope bolis:
- 1 can (14 ounces) of sweetened condensed milk
- 1 can (12 ounces) of evaporated milk
- 1 can (13.5 ounces) of coconut milk
- 1 can (15 ounces) of coconut cream (or cream of coconut)
- 1/2 cup of Rompope bolis
- 1 cup of white rum (or more to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (plus more for garnish)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- A pinch of salt
Allow the Rompope bolis to thaw slightly so they are easier to blend.
In a blender, combine the sweetened condensed milk, evaporated milk, coconut milk, coconut cream, Rompope bolis, white rum, vanilla extract, ground cinnamon, ground nutmeg, ground cloves (if using), and a pinch of salt.
Blend the mixture until everything is well combined and smooth. Taste and adjust the amount of rum if desired.
Pour the Coquito into a large glass bottle or pitcher.
Chill the Coquito in the refrigerator for at least 2 hours or until it’s cold.
Before serving, shake or stir the Coquito well to make sure all the ingredients are mixed together.
Pour the Coquito into small glasses, and you can garnish each glass with a sprinkle of ground cinnamon.
Serve your Coquito with Rompope bolis cold and enjoy!
Remember that the amount of rum can be adjusted according to your preference. Some people like their Coquito with a strong rum flavor, while others prefer it milder. It’s best to start with the recommended amount and then add more to suit your taste.
Enjoy your Coquito with Rompope bolis responsibly!