Chef Mia Castro won the final #CTownCoquitoBattles!!! Mia is a professional chef, born and raised in Puerto Rico and she is sharing a new twist on the traditional boricua holiday drink: salty vanilla bean coquito! Make her recipe for Christmas Eve, Christmas, New Years or Three King's Day and tag us on Instagram @ctown.supermarkets when you do! [Hint: there's a prize waiting for you when you tag us].

La chef Mia Castro ganó la #CTownCoquitoBattles final !!! Mia es una chef profesional, nacida y criada en Puerto Rico y ella está compartiendo un nuevo giro en la bebida tradicional boricua navideña: ¡el coquito de vainilla salado! ¡Prepara su receta para Nochebuena, Navidad, Año Nuevo o el Día de los Reyes Magos y etiquétanos en Instagram @ctown.supermarkets cuando lo hagas! [Pista: hay un premio esperándote cuando nos etiquetes].

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.