I first had a Coquito on one of multiple trips to San Juan, Puerto Rico in the early 90’s (yes—there was a cute boy involved). It’s like egg nog, but totally different: boozy as all heck and spiced with cinnamon, it fills the same seasonal need…with a little more Caribbean sunniness. (And let’s face it, some parties need SOMMADAT.)
I think it’s best with a little ice cream spun in to keep it cold and give it body.
3 oz milk
2 oz Coco Lopez
2 oz dark rum (151 if you’re serious)
1 scoop Sweet Cream ice cream
¼ tsp cinnamon
Combine all ingredients in a blender (or a cocktail shaker) and mix thoroughly. Garnish with a pinch of cinnamon and a few Luxardo cherries and serve immediately.
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