LyAnna Sanabria's Coquito Cocktail Recipe | PUNCH

Name: LyAnna Sanabria's Coquito Cocktail Recipe | PUNCH
Ingredients: 2 14-ounce cans coconut milk; 2 14-ounce cans evaporated milk; 2 14-ounce cans sweetened condensed milk; 15-ounce can coconut cream; toasted spice coconut syrup (see Editor’s Note, use entire quantity made); 1/2 ounce Angostura bitters; large pinch of sea salt, preferably Himalayan (“no more than a teaspoon,” Sanabria says); 750-milliliter bottle rum, preferably Rincón, Don Q or Cruzan Blackstrap

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This Coquito cocktail recipe combines Puerto Rican rum, coconut milk and cream, and a toasted spice syrup for a warming take on the drink.

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View full recipe on punchdrink.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punchdrink.com.

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Ingredients

2 14-ounce cans coconut milk
2 14-ounce cans evaporated milk
2 14-ounce cans sweetened condensed milk
15-ounce can coconut cream
toasted spice coconut syrup (see Editor’s Note, use entire quantity made)
1/2 ounce Angostura bitters
large pinch of sea salt, preferably Himalayan (“no more than a teaspoon,” Sanabria says)
750-milliliter bottle rum, preferably Rincón, Don Q or Cruzan Blackstrap