Step 1
In a medium, heavy-bottomed saucepan, combine 1 can (or 1½ cups / 375 ml) of evaporated milk, the Redpath® Golden Yellow Sugar, cinnamon stick, salt, and ground nutmeg. Place over medium heat and bring to a simmer while constantly stirring. Simmer for 2 minutes, stirring constantly, to prevent milk from burning. Remove from heat and cover; infuse for 15 minutes. Place into the fridge to chill completely; 1 hour.
Step 2
In a large pitcher, add the remaining can of evaporated milk, cream of coconut, rum, coconut milk, and vanilla extract.
Step 3
Use a handheld immersion blender and blend the ingredients until well combined. Remove the cinnamon stick from the chilled evaporated milk mixture; discard. Add to the pitcher. Blend until mixture is homogeneous.
Step 4
Cover pitcher and place it into the fridge to allow flavours to meld together and the Coquito to thicken; at least 4 hours.
Step 5
Whisk well before serving. Serve chilled with desired garnishes. Store any leftovers in an airtight container for up to a month (alcohol version) or up to a week (non-alcoholic).
*If gold rum is unavailable, any rum can be used, though traditionally white is used. However, dark, spiced, or even coconut rum can be substituted. If available, use a Puerto Rican rum. Alternatively, bourbon, brandy, or whisky can also be used instead.
*For an alcohol-free version, replace the amount of rum with canned coconut milk and add 2 to 3 tablespoons (30 to 45 ml) rum extract to the mixture.
*Redpath Simply Raw™ Turbinado Sugar or Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that using the Redpath Simply Raw™ Turbinado Sugar will result in an end product that is paler in colour than the original, as well as have a cleaner, less complex flavour profile. Using Redpath® Dark Brown Sugar will result in a drink that may be darker in colour and have a more pronounced caramel flavour.
