Spiced Christmas Coquito

Coquito is like egg nog for Latin America, particularly Puerto Rico. We did a similar version for Sleyenda and everyone loved it! Traditionally made with evaporated milk, I prefer to make mine with some coconut milk and serve it in a holiday mug. Top with nutmeg for more cheer.

Spiced Christmas Coquito

Ingredients

  • 45ml

    Captain Morgan Original Spiced Gold Rum

  • 20ml

    Oloroso Sherry

  • 30ml

    Coconut milk

  • 1

    Whole Egg

  • 2

    Dash Angostura bitters

  • 1

    Sprinkling of Nutmeg

0 units of alcohol per serve

Equipment

  • 1

    Shaker

  • 1

    Strainer

  • 1

    Tom and Jerry Mug

  • 1

    Grater

Serves:
1

Method

  • Method

    1. Add all ingredients to a shaker (or make a batch with all the ingredients and keep bottled in the fridge to pour to order for faster service. It’ll keep for 2 days).

    2. Strain and pour into a Tom & Jerry mug with no ice.

    3. Top with grated nutmeg.

    FESTIVE UPSELL

    Try suggesting Zacapa Rum as an upsell for this serve which will add more chocolate and nutty notes in the Coquito.

    ALCOHOL CONTENT

    16.63 g per serve