Coquito recipe with Nestle’s LaLechera!

Last week I received a surprise, a box with various products from Nestlé’s La Lechera. As soon as I saw the products, I got a little emotional because it brought me so many wonderful memories from my childhood in Peru. I remembered when I used to eat fruit salad topped with delicious La Lechera Condensed Milk during the lonchesito time in Summer time. Or the times my mom used to make fruit batidos with La Lechera Evaporated Milk. This brand is definitely close to my heart so the second I saw it, I decided I should make one of my favorite recipes.

As I was debating what to make with it, many dessert recipes came to my mind, arroz con leche (rice pudding), crema volteada (or as Puerto Ricans prefer to call it, flan). But since the Christmas spirit is in the air, I decided to venture into making something not so Peruvian.

My boyfriend’s family is Puerto Rican, and I had the chance to try Coquito during the Holidays. I see how they all get together at the end of November and start making Coquito for all the parties and family’s get togethers. So I thought, why not make Coquito using La Lechera products?

For those who don’t know, Coquito is a traditional Puerto Rican alcoholic (in most cases) beverage, and it’s delicious! Here’s the recipe I used for my Coquito version:

· 2 cans of Evaporated Milk
· ½ can of la Lechera Condensed Milk
· 1 can of Coconut crème
· 1 can of Coconut Milk
· 1 cup of white rum, preferably Coconut flavor (optional)
· 3 egg yolks
· 1 tsp. vanilla extract
· ½ tsp. ground cinnamon
· cinnamon sticks

Instructions:

· In a blender, place evaporated milk, Coconut crème, coconut milk, La Lechera Condensed milk, 3 egg yolks, blend for 3 minutes.
· Then add to the mix, rum (optional), vanilla extract and ground cinnamon. Blend on high for 4 minutes.
· Before you put the Coquito in a glass bottle, I recommend straining the mix to avoid any bubbles that could spoil the texture
· Put the bottle to chill and when served you can put a cinnamon stick to decorate.

For my fellow Peruvians, you can use Pisco instead of rum, but you can’t call it Coquito as the traditional one is always made with rum, however you could call it Piscoquito (thanks to Nelson Figueroa for the name).

Don’t forget to use La Lechera Condensed Milk to make your Coquito a tastier one. As mentioned above I used the Fat Free one to not make it too sweet and save some calories 😉

You could make this for Christmas Eve, let me know if you do! ☺️

Xoxo

–Peruvian Chica in NYC