My F&W
quick save (...)
© Tina Rupp


  • SERVINGS: Makes about 2 dozen drinks

Carmen the Restaurant, Coral Gables, FL

Demand for the Coquito, a Latin take on eggnog, was so great that Carmen now serves the drink year-round, not just during the holidays.

Plus: Ultimate Cocktail Guide

  1. 2 1/4 cups water
  2. Thick strips of zest from 2 limes
  3. 25 cinnamon sticks
  4. 2 1/3 cups sugar (1 pound)
  5. One 14-ounce can unsweetened coconut milk
  6. One 12-ounce can evaporated milk
  7. 16 ounces light rum
  8. 1/4 cup pure vanilla extract
  9. 3 large egg yolks (optional)
  1. In a medium saucepan, combine the water with the lime zest and 1 cinnamon stick and simmer over moderate heat for 15 minutes. Strain into a large heatproof bowl and refrigerate until chilled, at least 1 hour.
  2. Whisk in the sugar, coconut milk, evaporated milk, light rum, vanilla and egg yolks, if using; whisk until the sugar is dissolved. Refrigerate the drink until chilled, about 2 hours. Stir well and ladle into small chilled martini or cordial glasses; garnish with the remaining cinnamon sticks.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.