Nutella, the chocolate-hazelnut spread, makes this version of coquito extra rich. This recipe comes from Florida Dairy Farmers.
Ingredients
- 1 can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 can sweetened coconut cream
- 1 can coconut milk
- 1/2 cup sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 1 cup Nutella
- 1/2 teaspoon cinnamon
- 1/2 bar grated chocolate
- 1 cup crème de cacao or Godiva liqueur
- 1/2 cup white rum
- 1/8 teaspoon salt
Instructions
In a metal container combine the egg yolks with the sugar mixing with a metal spoon until the mixture is creamy and turns light yellow. Combine the milks, cream, salt and yolks in a blender. Add the vanilla and cinnamon and blend for 2 minutes. Add Nutella and the liquor and rum and blend for two more minutes. Save in glass or mason jars in the fridge. Chill for two to three days for flavors to incorporate. Serve in a small glass and top with grated chocolate. *Note: If you would like to make it non-alcoholic, substitute the Godiva liqueur and rum with a glass of chocolate milk
