Make this traditional, creamy Puerto Rican Coquito, a festive coconut and rum holiday cocktail often compared to eggnog. This recipe is simple to follow and yields a rich, spiced beverage perfect for celebrations.
Author:Cat
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:About 6 cups1x
Category:Beverage
Method:Blending
Cuisine:Puerto Rican
Diet:Vegetarian
Ingredients
Scale
1 (13.5 oz) can full-fat coconut milk
1 (15 oz) can cream of coconut (like Coco Lopez)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 1/2 cups white rum (Puerto Rican rum recommended)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus extra for garnish
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Instructions
Combine the coconut milk, cream of coconut, sweetened condensed milk, and evaporated milk in a blender. Blend until completely smooth.
Add the vanilla extract, ground cinnamon, nutmeg, and cloves to the blender. Pulse briefly to combine the spices.
Pour in the white rum. Blend on low speed for about 30 seconds until fully incorporated. Do not over-blend after adding the rum.
Taste the mixture. If you prefer a stronger rum flavor, add more rum to your preference.
Pour the Coquito into glass bottles or jars. Seal tightly.
Refrigerate the Coquito for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Before serving, shake the bottle well, as separation may occur. Serve chilled in small glasses.
Garnish each serving with a light dusting of ground cinnamon.
Notes
For a thicker drink, reduce the amount of evaporated milk slightly.
If you are preparing this for a party, you can make it up to one week ahead of time.
This recipe is a great alternative to traditional eggnog for holiday entertaining.
If you are interested in structured eating plans, consider how this recipe fits into your overall meal planning goals.