Coconut Rum Milk Punch: Imagine a creamy, spiked dessert drink made simply with just a handful of ingredients. Imagine a rum-spiked eggnog with no eggs. This Coconut Rum Milk Punch stars Puerto Rican white rum, and three different types of milk. Coconut milk, evaporated milk, and sweetened condensed milk–all combined together–make this cocktail magical. A dash of salt makes the flavors pop, and cinnamon is the finishing touch.
Festive & Flavorful with Extracts
This Coconut Rum Milk Punch, has become my go-to holiday cocktail that I make again and again. It is so simple to make, and you can easily change up the flavors. Speaking of flavors, a sort-of-secret, not-so-secret of mine is to enhance the flavor with coconut extract. I love how well extracts boost the sensory impact of whatever I’m making…in a really positive way. If you have non-coconut-fans among your group, go for something else tasty. It could simply be vanilla. But how about Pistachio? Peppermint? I’ve been meaning to try orange, for a dreamsicle-like taste. Take your pick! Your options are abundant.
You could also call this drink, a Puerto Rican Coconut Eggnog, as it’s inspired by the Puerto Rican coquito (koh-KEE-toh), which has similar ingredients.
When I’ve made this for holiday parties in the past, I poured everything together I seconds, and put it in the fridge to chill. When it’s time for this tasty treat, you just shake the jar, pour it into a glass (over ice, or not, dealer’s choice), and sprinkle it with cinnamon. It does taste fantastic at room temperature too.
This milk punch is not as thick as traditional eggnog, which may be one of the reasons I love it more than eggnog. It tastes just as smooth. Speaking of smooth, for this adult beverage, choose a smooth rum. The rum I used most recently was Angostura 1919 8yr rum that I got from Total Wine. It was ridiculously good.
The image above is my Pistachio-Coconut version. Jars of it make perfect gifts for any of your pistachio-loving pals.
Don’t break your wallet on the rum, especially considering coconut is the dominant flavor of this drink.
Experiencing colder temps like Crystal and I are in Midwest? Maybe this Coconut Milk Punch can keep us warm all winter long.
Puerto Rican Coconut Eggnog
2 (14.5 ounce) cans coconut milk
2 (12 ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
2 cups white rum, such as Angostura
1/4 teaspoon salt
Cinnamon, for garnish
Coconut extract, or your favorite flavoring(s)
In a tall pitcher, large mixing bowl with a spout, or blender, combine the coconut, sweetened condensed milk, evaporated milk, coconut cream, and pistachio butter. Blend on high for about 2 minutes, until creamy smooth and frothy. (My stick blender worked great, but a blender or even a whisk would work of course.) Serve immediately or chill until serving. Serve in glasses with a pinch of cinnamon as garnish.