Chef Mia Castro's Winning Salty Vanilla Bean Coquito

Yield: 1 ½ - 2 bottles

Ingredients:

Set 1:

• 12 oz. evaporated milk (1 can)
• 13.5 oz. coconut milk (1 can)
• 1 vanilla bean, pod & seeds scraped
• 1 cinnamon stick
• 1 teaspoon sea salt flakes

Set 2:

• 14 oz. sweetened condensed milk (1 can)
• 7.5 oz. cream of coconut (½ can)
• 1 C white rum
• ¼ C bourbon
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon, ground
• 1 pinch sea salt flakes

Directions:

1. Add “Set 1” ingredients to a pot, bring to a very low simmer, whisk gently, turn off heat, cover, bring to room temperature.
2. Strain “Set 1” ingredients into a blender, discard solids, & add all of “Set 2.” Blend until homogenous, taste, & adjust flavors to your preference if necessary.
3. Pour into recycled bottles & chill for at least 3 hours or overnight preferably.

Pro tips:

• The longer coquito sits, the better it gets.
• Shake well before serving.
• If gifting: decorate your bottle with any cute & festive ribbons, ornaments, tags, or “knick knacks” you have on hand. Be creative, have fun, & enjoy with loved ones.