Description
This creamy Puerto Rican coquito recipe is thick, rich, and perfectly spiced — like eggnog’s tropical cousin who decided to move to the Caribbean and never looked back. It’s the ultimate make-ahead holiday drink that comes together in under 15 minutes of active time.
Ingredients
Scale
- 1 can (13.5 oz) coconut cream
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup white rum
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
- Cinnamon sticks (for garnish, optional)
- Ground cinnamon or nutmeg (for garnish, optional)
- Coconut flakes (toasted, for garnish, optional)
Instructions
- Toast the spices (optional but recommended): In a small dry saucepan over medium heat, add the cinnamon stick, ground cinnamon, nutmeg, and cloves. Toast for about 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn them.
- Combine the liquids: In your blender, add the coconut cream, evaporated milk, sweetened condensed milk, white rum, and vanilla extract. If you toasted the spices, let them cool for a minute, then add them to the blender as well. If you skipped the toasting, just add the ground spices directly.
- Blend until smooth: Blend on medium-high speed for about 30-45 seconds, until everything is fully combined and the mixture is silky smooth. Scrape down the sides of the blender with a spatula if needed.
- Add the cinnamon stick: Pour the blended coquito into your pitcher or bottle. Drop the cinnamon stick into the pitcher — this will continue to infuse the drink as it chills.
- Chill for at least 4 hours, preferably overnight: The flavors need time to meld. The coquito will be drinkable after a few hours, but it’s at its absolute best after 24 hours.
- Stir before serving: The coconut cream can settle at the bottom, so give the pitcher a good stir or a gentle shake before pouring. Serve in small glasses. Garnish with a sprinkle of cinnamon or nutmeg and a cinnamon stick for stirring.
Notes
Don’t skip the salt — it balances the sweetness. Use full-fat coconut cream, not coconut milk or cream of coconut. Let it rest overnight for best flavor. Adjust rum to taste (3/4 cup to 1 1/4 cups). Strain if you prefer a smoother texture. Coquito keeps in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 4 ounces (1/2 cup)
- Calories: 280
- Sugar: 26
- Sodium: 85
- Fat: 14
- Saturated Fat: 11
- Carbohydrates: 28
- Protein: 3
Keywords: coquito, Puerto Rican coquito, holiday drink, creamy coconut drink, Christmas drink, eggnog alternative, rum drink, coconut cream drink