Puerto Rican Rum Punch (Coquito)

Puerto Rican Rum Punch (Coquito)

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15 min.
140 min.
17 servings, 1/4 cup each


  • 1 cup water
  • 12 whole cloves
  • 2 cinnamon sticks
  • 1 piece (1-inch) fresh ginger, peeled
  • 1 can (15 fluid ounces) cream of coconut
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1 cup rum
  • Ground cinnamon (optional)
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PLACE water, cloves, cinnamon sticks and ginger in small saucepan; bring to a boil over medium heat. Remove from heat; cover. Cool for 15 minutes. Remove cloves, cinnamon sticks, and ginger piece.

PLACE cream of coconut, sweetened condensed milk, rum and cooled spice water in blender; cover. Blend for about 45 seconds or until well blended. Refrigerate in glass container or bottle for at least 2 hours or until well chilled. Shake well before pouring.

TO SERVE: Serve in aperitif glasses for a 2-ounce serving. Sprinkle with ground cinnamon.

Cook’s Tips: Place a cinnamon stick in the bottled punch for extra spice.

Dip rims of glasses in water; dip in white and red sparkling sugars.

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Nutrition Facts

Serving Size: 1/17 of Recipe

Servings Per Recipe: 17

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.


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