This is a season for giving thanks, and I am so thankful for the many blessings that I have. I am fortunate enough to have family and friends who love and support me. I am healthy of mind, body and soul. I am courageous and I am working toward my life's purpose every day. I thank God every day for giving me an abundance of blessings. And I think that deserves a toast!
Since it is a tradition to make Coquito by Thanksgiving, here's a post from a few years ago showing you just how I make it, along with a little video.
from "How I Make Coquito"
1 Can Opener
1 Large Funnel
1 Blender (large enough for 5 cups of liquid)
1 Decanter or Empty bottle of rum (presentation is important!)
12 oz. Sweetened Cream of Coconut (ex. Coco Lopez)
12 oz. Evaporated milk (ex. Carnation)
14 oz. Sweetened Condensed Milk (ex. Magnolia)
¾ Cup of White Rum (ex. Bacardi or Don Q)
1 Tsp. Ground Cinnamon
1 Tsp. Pure Vanilla Extract
Open all the cans, pour each of them into the blender.
Put in your cinnamon and vanilla and your Rum.
Cover the blender and blend until smooth.
Now, take your funnel, put it on top of the open decanter (or empty bottle) and pour in your yummy batch of Coquito. Then Chill!
Once refrigerated for several hours, shake and serve.