1 can (380g) condensed milk
200 ml of golden rum
1 can (440g) of coconut milk
1 pinch of grated nutmeg
1.5 tsp. ground cinnamon
4 slices of pineapple to serve
Step by step recipe
Recipe preparation photo: Coquito, cold eggnog, step 1
Stir the contents of the coconut milk very vigorously to combine the pulp.
Recipe photo: Coquito, cold eggnog, step #2
Whisk all the ingredients in a blender, leaving half the cinnamon for serving. Pour into a jug or pour at once into glasses of roux and place in the fridge for 2 hours.
Recipe photo: Coquito, cold eggnog, step 3
Before serving, sprinkle with a pinch of cinnamon and garnish with a slice of pineapple.