Crema de Bella
by Sineada Cortes - @starrstatuzz
Ingredients
- 2 ½ oz. Ten To One Rum
- 1 ½ oz. Cream of Coconut
- 1 ¼ oz. Coconut Milk
- 1 ½ oz. Sweetened condensed Milk
- 1 ¼ oz. Evaporated Milk
- 1/8 tsp Vanilla Extract
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
Preparation
- In a blender, combine the evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut.
- In a blender, combine the evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut.
- Add Spices and Rum.
- Add Spices and Rum: Add the vanilla extract, cinnamon, nutmeg, and a pinch of salt to the blender.
- Blend again until the spices are fully incorporated.
- Slowly add the rum and blend once more.
- Adjust the rum amount based on your preference.
Additional Notes
*Chilled: Transfer the mixture to a glass bottle or pitcher. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld. Shake or stir well before serving. Pour into small glasses, sprinkle with a little ground cinnamon on top, and enjoy!
Coquito can be stored in the refrigerator for up to 1 week. For a thicker texture, you can omit the evaporated milk and use more cream of coconut. For a non-alcoholic version, simply skip the rum.
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