Lunch: Coquito

Recipe by Pam Lolley This traditional Puerto Rican cocktail tastes like a very thick and creamy coconut eggnog. It's very rich, so you can serve it over ice, if preferred, to dilute it a little. Feel free to increase or decrease the amount of rum dependi

This recipe includes superfoods such as:

Cinnamon

Health benefits of Coquito

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 (15-oz.) can cream of coconut
1 (14-oz.) can sweetened condensed milk
1 (13.5-oz.) can coconut milk
2 (12-oz.) cans evaporated milk
3/4 cup cup (12 oz.) white rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg, plus more for garnish
Cinnamon sticks

Instructions

Process cream of coconut, sweetened condensed milk, and coconut milk in a blender or food processor until completely smooth; transfer mixture to a large bowl or pitcher.
Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.
Cover and chill 24 hours.
Garnish with nutmeg and cinnamon sticks, if desired.