Keto Coquito [Low-carb, Keto, Sugar-free]
Keto Coquito
Keto | Sugar-free | Gluten-Free
Eggnog just not your thing? Ya, me neither… So try this instead!! This classic Puerto Rican cocktail is creamy and delicious, with a hint of tropical fun! Bonus: in this recipe, I’ll teach you how to make your own sugar-free condensed milk, too.
Yield: Makes 7 servings (1 cup each)
INGREDIENTS:
1 pint - Heavy Whipping Cream
1 (13.5 oz) can - Coconut Milk
1 (13.5 oz) can - Coconut Cream
6 oz (1/2 can) - Evaporated Milk
1.5 cups - Allulose or Erythritol (granulated)
2 tsp - Vanilla Extract
2 tsp - Cinnamon (plus extra for garnish)
1/2 tsp - Ground Nutmed
1/4 tsp - Ground Clove
1/2 cup - Spiced Dark Rum (or more if you want them stronger! #yolo)
DIRECTIONS:
First, let’s make sugar-free condensed milk. In a small saucepot over medium heat, add the pint of heavy cream. Once gently boiling, drop the heat down to low, and let it simmer for 25 to 30 minutes, making sure to whisk it aggressively every 5 minutes, so it doesn’t burn or separate. You’ll know it’s done when it’s become thick and turned a light beige color. Turn off the heat, and set aside to cool down, whisking a few more times as it cools.
In a blender, add the condensed milk and all of the rest of the ingredients. Blend on high speed for 2 minutes, until fully combined.
Pour into a pitcher or glass bottle, and place in the fridge to cool down and marinate for at least 2 hours before serving. Note, it only gets better in the fridge, so letting it chill overnight, or even a day or two before serving is great as well.
Serve in pretty glasses, and top with a sprinkling of cinnamon. Cheers!