- 1 can (15 oz) cream of coconut
- 1 can (12 oz) evaporated milk
- ⅓ – ½ cup Nutella chocolate hazelnut spread
- 2 teaspoon white rum
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons ground cinnamon
Required Kitchen Tools
Making Nutella Coquito is super easy, but having the right tools makes it even smoother. Here’s what I recommend:
- Blender – A high-speed blender is perfect for combining all the ingredients into a creamy, smooth mixture.
- Measuring Cups and Spoons – Accurate measurements ensure the perfect balance of flavors.
- Mixing Bowl – Useful if you want to pre-mix ingredients before blending.
- Refrigerator – Coquito tastes best when chilled for a few hours.
- Serving Glasses or Small Bottles – For easy pouring and storage.
