Christmas in Puerto Rico for our values manager Manny Ayala meant meal-hopping from one grandparents’ house to the other and at some point, the family always hit the beach. This spiced coconut drink, delicious with rum or without, is what Manny’s dad served.
1 can Coco Lopez coconut cream (this is brand specific)
2 cans Coco Lopez coconut milk
1 tsp cinnamon
1 tsp vanilla
1/4 tsp clove
Combine half of the can of coconut cream and all the other ingredients in a 1-liter pitcher and whisk. Slowly add more coconut cream to make it sweeter, to taste. If you would like, fill the rest of the pitcher with spiced dark rum. Serve very cold, over ice.
Manny adds, “Folks can add two cinnamon sticks to sit in the coquito once it's done. Like we say, ‘Esto esta de show’ aka ‘it's for show.’"